In a heavy pot heat the oil. Add the cleaned freekeh, spices, bay leaf, and toss to combine. Add the stock or water and bring the mixture to boil, adjusting the seasoning.
Reduce the heat to simmer and cook for 35-40 minutes until all the liquid has absorbed and the freekeh is cooked through. The freekeh shouldn’t be crunchy but it needs to hold its shape. It’s naturally chewy and al dente.
Fluff with a fork and it’s ready to serve. Serve with roasted chicken, garnish with nuts or dried fruits, or use this pilaf as a stuffing for vegetables or chicken.