Wheat Berry Pilaf with Cashew Nuts

This amazing combination of cumin and cardamom along with cashew nuts makes this wheat berry pilaf great and delicious.

Serves: 8

Preparation time: 20 minutes                                   

Cooking time: 50 minutes



  • Wheat berries - 2 cups
  • Cashew nuts - 1/2 cups
  • Dried apricots - 1/2 cups (3 oz), finely chopped
  • Garlic - 3 cloves finely chopped
  • Fresh mint - 1/4 cup, roughly chopped
  • Olive oil - 1/4 cup
  • Ground cumin - 1 teaspoon
  • Ground cinnamon - 1 teaspoon
  • Ground cardamom - 1/2 teaspoon
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Lemon - 1, juiced and zested
  • Water - 6 cups



  • In a 2-quart saucepan, bring wheat berries and water to a boil over high heat.
  • Reduce heat to low and cook for 45 minutes or until tender.
  • Drain wheat berries. Set aside.
  • Heat oil in a 12-inch pan over medium-high heat.
  • Add cashew nuts and cook until crispy.
  • Now add garlic and cook for 1 minute or until soft and fragrant.
  • Add wheat berries and all the remaining ingredients except mint, lemon juice, and lemon zest. Cook for 4 minutes or until warmed through
  • Transfer to a serving bowl. Stir in lemon juice, and top with lemon zest, and mint.


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