Heat the oil in the large pot over medium heat and fry the pine nuts, stirring all the time, for about 2 minutes or until golden in colour. Remove with a slotted spoon onto a plate. Then fry the almonds, like the pine nuts, for 2 minutes and remove onto a plate. Reserve.

Add the butter to the oil in the large pot and sauté the drained freekeh for 2 minutes over moderate heat, stirring all the time. Season with the salt, the allspice and the black pepper and pour in the stock. Bring to a boil over high heat. Reduce to a simmer and cook, covered, for about 40 minutes or until the water is totally absorbed. Stir occasionally while cooking.

Spread freekeh over the serving platter and garnish with the pine nuts and the almonds. Serve as a main dish with some plain yoghurt or as a side dish with ablama or laban ummuh.