Stuffed Pigeon with Freekeh

Ingredients

• •4 pigeons, cleaned and dressed (with giblets)
• •1 1/2 cups coarse freekeh (coarse works better than fine for stuffing)
• •1 whole onion (for the broth) + 1/4 small onion, pureed and squeezed (for the stuffing)
• 2 bay leaves
• •3 cardamom pods (for the broth) + 1/2 tsp ground cardamom (for the stuffing)
• •1 slice fresh ginger (optional)
• •2 tbsp ghee
• •Salt to taste
• •1 tsp cumin
• •A pinch of ground cinnamon

Steps

1. 1Clean the pigeons, rub with salt and cumin, and let marinate for 15 minutes. Then simmer in a deep pot with the whole onion, bay leaves, cardamom pods, ginger, salt, and giblets for 25-30 minutes over medium heat until half-cooked. Skim the foam, remove the pigeons, and reserve the broth. Finely chop the giblets.
2. 2Rinse the freekeh in a sieve under running water, running your fingers through it to dislodge any dust or small stones (common in freekeh). Drain thoroughly. Freekeh isn't soaked like rice.
3. 3Heat the ghee in a pot, add the squeezed onion, and stir for 2 minutes until softened. Add the chopped giblets and brown for 3-4 minutes. Add the drained freekeh and stir over medium heat for 5-6 minutes — longer than rice, because freekeh needs to toast to release its signature nutty aroma. You'll see it darken slightly and start smelling fragrant.
4. 4Add salt, cumin, cardamom, and the pinch of cinnamon. Add the reserved broth at a ratio of 2 cups of liquid per 1 cup of freekeh (about 3 cups for 1 1/2 cups) — more than rice, because freekeh absorbs more. Simmer over medium heat for 10 minutes until half the liquid is absorbed and the grain is tender but still slightly chewy. Turn off and let cool slightly.
5. 5Stuff each pigeon with the freekeh to one-third of the cavity only — freekeh expands more than rice, so leave more room. Close with toothpicks.
6. 6Arrange the pigeons in a wide pot, pour the remaining broth to cover halfway, and top each bird with 1/2 tbsp ghee. Cover and simmer over low heat for 40-45 minutes — longer than rice, since freekeh needs more time to cook through.
7. 7In the last 10 minutes, transfer to a baking dish, brush with ghee, and crisp in a 200°C oven until golden. Test doneness with a toothpick — easy entry means it's ready. Serve with a side of broth and bran bread.

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