Grape Leaf Pilaf

Preheat the oven to 400°F. Add the freekeh to a small saucepan over medium-high heat. Toast in the dry pan, shaking occasionally, until the grains are fragrant, about 2 to 3 minutes. Add 1¾ cups water and a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer freekeh until tender, about 23 to 25 minutes. Drain any remaining water and return to the pan.

Peel the carrots and cut into 4 inch long sticks. Transfer to a baking sheet and toss with 1 tbsp olive oil, sumac, and a pinch of salt and pepper. Roast carrots until slightly browned and tender, about 14 to 18 minutes.

Pick the dill fronds and roughly chop. Thinly slice the scallions. Halve the lemon. Combine the chopped dill, scallions, black-eyed peas, juice from half the lemon, and 2 tbsp olive oil in a medium bowl. Season with salt and pepper and mix well.

Place the yogurt in a small bowl. Add the juice from the remaining lemon half and a pinch of salt and stir to combine. Roughly chop the stuffed grape leaves. Halve the kumquats.

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

Divide the grape leaf pilaf between large bowls. Top with marinated black-eyed peas, sumac roasted carrots, and kumquats. Drizzle with lemon yogurt. Dig in!