Wild garlic freekeh 'risotto', asparagus and jameed
This dish is a celebration of spring and some of Ayesha Kalaji's favourite MENA (Middle East and North Africa) ingredients, including freekeh, jameed (a Bedouin fermented dried yoghurt) and pistachios. Freekeh is a young green wheat that is sometimes sold smoked, and is used in place of risotto rice for its wonderful texture and deep, nutty flavour. A wild garlic purée and wild garlic butter bring robust flavours and richness. Three cornered leeks bring a light sweetness and asparagus is cooked simply on the grill to serve alongside.
Ayesha says: “I could write page upon page about my love of jameed! It is a fermented dried yoghurt synonymous with Mansaf, the national dish of Jordan – which in my humble opinion is the best dish in the world (but I am biased...). Traditionally, jameed is soaked and made into a thick sauce, but I have shaved it over the risotto at the end to add a sharp lactic tang.”
Ingredients
Metric
Imperial
FREEKEH BASE
- 50g of shallots, finely chopped (2-4, depending on size)
- 1 knob of unsalted butter
- 15g of garlic, crushed (about 3-4 cloves)
- 250g of freekeh, ideally smoked, if available and rinsed it if looks dusty
- 2 sprigs of thyme
- 250ml of vegetable stock
- 250ml of water
- 125ml of white wine
WILD GARLIC PURÉE
- 50g of wild garlic, washed and well dried, any flowers picked and reserved
- 25g of rapeseed oil
WILD GARLIC BUTTER
- 50g of wild garlic, washed and well dried
- 250g of unsalted butter, softened
TO FINISH
- 12 asparagus spears, trimmed
- 1 shallot, finely chopped
- 1 knob of unsalted butter
- 1 leek, finely sliced
- 3 three cornered leeks, stalks chopped and any flowers picked and reserved
- 100ml of white wine
- lemon juice, to season
- pistachios, ideally green, roasted and lightly crushed
- jameed, for grating
Method
- 50g of shallots, finely chopped (2-4, depending on size)
- 1 knob of unsalted butter
- 15g of garlic, crushed (about 3-4 cloves)
- 250g of freekeh, ideally smoked, if available and rinsed it if looks dusty
- 2 sprigs of thyme
- 250ml of vegetable stock
- 250ml of water
- 125ml of white wine
- 50g of wild garlic, washed and well dried, any flowers picked and reserved
- 25g of rapeseed oil
- 50g of wild garlic, washed and well dried
- 250g of unsalted butter, softened
Cook the asparagus on the barbecue or griddle pan, turning regularly until nicely coloured and tender, moving it to a cooler area of the grill, if colouring too quickly
- 12 asparagus spears, trimmed
Meanwhile, place the shallots and butter in a large pan and sweat until softening, then add in the leek and three cornered leeks. Sauté until softened then add the freekeh base along with the wine. Let the wine cook off, whilst the freekeh reheats, stirring frequently
- 1 shallot, finely chopped
- 1 knob of unsalted butter
- 1 leek, finely sliced
- 3 three cornered leeks, stalks chopped and any flowers picked and reserved
- 100ml of white wine
- lemon juice, to season
- pistachios, ideally green, roasted and lightly crushed
- jameed, for grating
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