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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Freekeh Salad with Pomegranate and Herbs
Recipe adapted from Maydan, Washington, D.C.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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)
1. 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.
2. 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.
3. 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.
4. Serve in a shallow bowl and garnish with the remaining savory and pomegranate.