Grape Leaf Pilaf

Preheat the oven to 425°F. Add freekeh to a small saucepan over medium-high heat. Toast, shaking occasionally, until fragrant, 2 to 3 minutes. Add 1 cup (2 cups) water and a pinch of salt, and bring to a boil. Cover, reduce heat to low, and simmer until grains are tender, 20 to 24 minutes. Drain any remaining water and return freekeh to the pan.

Peel the carrots and cut into 4 inch sticks. Transfer to a baking sheet and toss with 2 tsp (4 tsp) olive oil, sumac, and a pinch of salt and pepper. Roast until tender and slightly browned, 10 to 12 minutes.

Drain and rinse the kidney beans. Pick and roughly chop the dill fronds. Thinly slice the scallions. Halve and juice the lemon(s). Add kidney beans, chopped dill, sliced scallion, just half the lemon juice, and 1 tbsp (2 tbsp) olive oil to a medium bowl, and stir. Taste, and add salt and pepper as necessary.

In a small bowl, combine the remaining lemon juice, yogurt, and a pinch of salt. Roughly chop the stuffed grape leaves, add to the cooked freekeh, and stir. Taste, and add salt and pepper as necessary.

Divide the grape leaf pilaf between large bowls and add the dilly red beans and sumac roasted carrots. Top with tart cherries and drizzle bowls with lemon yogurt. Tuck in!