INGREDIENTS
1 handful
Flat-leaf parsley
1 handful
Mint
1
Seeds 1 pomegranate
4
Spring onions
1 1/2 tbsp
Pomegranate molasses
1
Salt and freshly ground black pepper
5 tbsp
Olive oil
2 tbsp
Pistachios
1 l
water
200g freekeh, pearled spelt or pearled barley