Syrian-Style Freekeh with Chicken

Heat the olive oil in a pot over medium heat. Add the onion and sauté until slightly softened without browning.

. Use high heat.

Increase the heat to high and add the cardamom pods, black peppercorns, cinnamon stick, and bay leaf. Pour in water at the same temperature as the chicken and bring to a boil. (Note: The aromatics may also be added after skimming off the foam.)

Skim off any foam that forms on the surface of the broth over medium heat, then add the salt and chicken bouillon powder until the broth is clear and well seasoned.

Cover the pot and cook the chicken in the broth over medium-low heat for 25 minutes, until cooked through. Reserve the poaching broth.

Heat the vegetable oil in a pot over medium heat. Add the peas, salt, and black pepper, then stir until the peas are evenly seasoned.

Cook the seasoned peas over medium heat, stirring, until fully cooked while still retaining their vibrant green color.

Rinse the freekeh only once to remove any dirt and dust, then drain thoroughly to remove excess water.

Heat the ghee in a pot over medium heat. Add the drained freekeh and stir until the grains are evenly coated.

. Allow 4.5 minutes.

Add the salt, black pepper, allspice, turmeric, and cardamom-cinnamon mixture over medium heat, then stir until the spices are evenly distributed.

. Use high heat.

Cover the pot and cook the freekeh over low heat for 30 minutes, until tender and the broth has been absorbed, with the grains remaining fluffy and separate.

Transfer the cooked freekeh to a serving platter and gently level the surface without pressing down on the grains so they remain fluffy and separate.

Brown the poached chicken using the whole-chicken browning seasoning until evenly golden all over, then arrange it on top of the dish.