Grape Leaf Pilaf

Preheat oven to 400°F. Place a medium saucepan over medium-high heat and add the freekeh. Toast freekeh in the dry pan, shaking occasionally, until it becomes fragrant, about 2 to 3 minutes. Add 3½ cups of water, a pinch of salt, and bring to a boil. Reduce heat to low, cover, and let simmer until water has been absorbed, about 20 to 25 minutes. Remove from heat and let stand, covered, for an additional 5 minutes.

Peel the carrots and cut into ½ inch wide by 4 inch long sticks. Transfer carrots to a baking sheet and toss with sumac, 2 tbsp oil, salt, and pepper. Roast in oven until tender and slightly caramelized, about 16 to 18 minutes.

Rinse and halve the lemons. Pick the dill from the stem, discard stems and rough chop. Rinse and thinly slice the scallions. To a medium bowl, add the black eyed peas, chopped dill, scallions, juice from one lemon, and 3 tbsp oil. Season with salt and pepper and mix well.

To a small bowl add the Kite Hill yogurt, juice from the other lemon, and a pinch of salt. Stir to combine and set aside. Roll up and chop the grape leaves. Careful, they can be a bit slippery!

Once the freekeh is cooked, stir in the chopped grape leaves, and season with salt and pepper.

Serve the grape leaf pilaf in large bowls. Top with black eyed peas, sumac roasted carrots, and pomegranate seeds. Drizzle with Kite Hill lemon yogurt. Enjoy!