Freekeh Pilaf with Crispy Onions

Fry the onions in the oil over medium-low heat for 25 minutes, stirring often, until deep brown. Lift two-thirds onto paper to crisp; leave the rest in the pan.

Add the freekeh, allspice and cinnamon to the remaining onions and oil, and toast for 2 minutes until it smells nutty.

Pour in the hot stock and salt. Cover and simmer 25 minutes, then rest off the heat for 10 with the lid on.

Fork through the almonds and parsley, and bury the top under the crispy onions.