1 tablespoon olive oil
1 medium onion thinly sliced
½ teaspoon cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
pinch of cloves
1 1/2 teaspoons salt
1 tablespoon balsamic vinegar
1 ½ cups freekah or wheat berries
1 cup fresh cherries
½ cup pistachios, toasted and finely chopped
½ cup crumbled feta cheese
Bring 6 cups of water to a boil and the remaining teaspoon of salt to a boil, add the freekah and cook uncovered until the freekah is tender but still retains some bite, about 45 minutes. Drain and set aside while you prepare the onions.
Heat the olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally and reduce the heat to low once they have softened slightly. Cook until caramelized and golden about 20 to 25 minutes. Add the cinnamon, allspice, cardamom and cloves and continue to cook for 2 minutes or so until the mixture is fragrant.
To finish, add the freekah and balsamic vinegar to the onion mixture and cook for a few minutes to incorporate the flavors. Gently fold in the cherries and pistachios and sprinkle the feta over the top.