Place saffron threads in a small bowl with 3 tablespoons warm water and set aside to bloom for 10 minutes.

Rinse the freekeh under cold water and drain well.

Toast the flaked almonds in a dry frying pan over medium heat for 3-4 minutes, stirring frequently until golden. Remove and set aside.

Heat olive oil in a large saucepan or deep frying pan over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent.

Add the garlic, cumin, coriander, and cinnamon. Stir and cook for 1 minute until fragrant.

Add the rinsed freekeh to the pan and stir to coat in the spiced oil for 1-2 minutes.

Pour in the vegetable stock and the bloomed saffron with its soaking liquid. Stir well to distribute the saffron evenly.

Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until the freekeh is tender and the liquid is absorbed.

Add the spring peas in the last 5 minutes of cooking, stirring them into the pilaf and covering again.

Remove from heat and let stand covered for 5 minutes. Fluff with a fork.

Stir in the lemon zest, lemon juice, fresh mint, and parsley. Season with salt and pepper to taste.

Transfer to a serving dish and scatter the toasted almonds over the top. Serve warm.