Soak the freekeh in water for about 1 hour, drain and keep aside.
To prepare the dry rub, combine the spices and salt.
Wash the chicken and pat dry. Coat the chicken with the rub and leave to rest.
In a large shallow cast iron pan, sauté the onions, cinnamon stick and cardamom pods in the olive oil. Fry until the onions turn translucent.
Add the ginger, garlic and freekeh. Mix everything together. Continue to stir until the freekeh is slightly fragrant and toasted.
Layer the chicken over the freekeh mixture.
Add the saffron and rose water to the chicken stock, and pour the liquid over the chicken and freekeh. Bring to a boil, then cover and leave to simmer on a low heat for about 40 minutes, or until the freekeh is fully cooked
Remove the pot from the heat, garnish with the nuts and parsley and serve.