Pilaf with Buckwheat, spices and pomegranate

Buckwheat Pilaf with Pomegranate and Spices

Buckwheat, called fagopyro in Greek, is an ancient grain and one of the healthiest things you can eat. The colors in this easy pilaf make it perfect for a festive table. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.


  • Buckwheat Salad with Pomegranate Spices & Greek Yogurt
  • 1 cup buckwheat
  • Salt to taste
  • 1 large pomegranate or 1 heaping cup of pomegranate seeds
  • Grated zest of 1 orange
  • 1 scant teaspoon powdered cinnamon
  • 1 scant teaspoon powdered cumin
  • ½ cup chopped parsley
  • 4 tablespoons extra virgin Greek olive oil
  • 1 tablespoon pomegranate syrup
  • 1 teaspoon Dijon mustard


  1. Place the buckwheat in a stainless steel mixing bowl and bring 4 cups of salted water to a boil. Pour this over the buckwheat, cover and soak for about an hour, until the water is absorbed.
  2. Drain. Mix in the pomegranate seeds, orange zest, spices, and parsley.
  3. Whisk together the pomegranate syrup, mustard and olive oil and pour this into the buckwheat mixture. Toss gently to combine. Adjust flavor with additional salt or spices and serve.


You can add a half cup of chopped walnuts or pine nuts to this. You can also garnish it with a dollop of Greek yogurt.

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