Serves 6PREP 15minsCOOK 50mins 6 large vine-ripened truss tomatoes 1/4 cup (60ml) extra virgin olive oil 1 onion, finely chopped 2 garlic cloves, finely sliced 1 tsp ground cumin 1 tsp sumac 100g freekeh (roasted green wheat) 350ml chicken stock 1/3 cup (50g) currants finely grated rind and juice of 1 lemon, or chopped rind of 1 preserved lemon 2 tbsp chopped flat leaf parsley, plus extra leaves to serve 2 tbsp chopped dill, plus extra to serve 1/4 cup (35g) shelled pistachios, roughly ...
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