Freekeh Salad Recipe
This side from new restaurant Maydan makes every meal a celebration
Join us in person at our chef-hosted Spring Cooking School, where you'll learn how to make this dish—plus three other seasonal, dinner party-ready recipes.
New D.C. restaurant Maydan, which means "a central place for gathering" in a number of languages, is a tightly stitched cluster of warmth and communality. Diners gather together in the wake of an impressive open fire and huddle around a tableful of meze, like this jewel-toned freekeh salad. If you can't find savory, use two tablespoons of fresh thyme, reserving some for garnishing the dish.
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Recipe adapted from Maydan, Washington, D.C.
Freekeh Salad with Pomegranate and Herbs
Get the recipe for freekeh salad with pomegranate and herbs from Maydan, a new restaurant in Washington, D.C. that's one of the country's best.
Prep Time
5
minutes
Cook Time
20
minutes
servings
4
servings
Total time: 25 minutes
Ingredients
- 1 cup raw freekeh (if freekeh is not available, use farro)
- Kosher salt, to taste
- 1 cup chopped Italian parsley
- 1 small onion, finely minced
- ½ cup olive oil
- ½ cup lemon juice
- Seeds from 1 pomegranate (reserve 3 tablespoons for garnish)
- ½ cup winter savory (if savory is not available, use 2 tablespoons fresh-picked thyme; reserve 3 tablespoons of savory or 1 tablespoon of thyme for garnish)
Directions
- In a medium-sized saucepan, add the raw freekeh and cover with roughly 5 cups of water. Season the water with salt. Bring the saucepan to a boil then lower to a simmer. Cook on low for roughly 10 to 15 minutes or until tender.
- Once the freekeh is cooked and tender, strain. Let it cool to room temperature or until slightly warm. It should yield roughly 2 cups of cooked freekeh. Transfer to a medium-sized mixing bowl.
- Add the rest of the ingredients to the freekeh, except the reserved pomegranate and savory or thyme used for garnish, and mix well. Season with salt.
- Serve in a shallow bowl and garnish with the remaining savory and pomegranate.
Nutrition
| Calories per Serving | 401 |
| Total Fat | 28.2 g |
| Saturated Fat | 4.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 37.3 g |
| Dietary Fiber | 9.3 g |
| Total Sugars | 1.8 g |
| Sodium | 311.1 mg |
| Protein | 5.6 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
