Hamam bil freek (pigeon with freekeh)

Instructions

1. Preheat the oven to 190 °C. Clean the pigeons and rub them with salt, pepper and cumin.
2. Brown the pigeons in a casserole with a little butter, 3 minutes per side.
3. Add the sliced onion and garlic, pour in half the stock, cover and bake for 45 minutes.
4. Meanwhile, rinse the freekeh and toast it in a saucepan with the remaining butter for 2 minutes.
5. Add the rest of the boiling stock, cover and simmer for 20 minutes until absorbed.
6. Spread the freekeh on a large platter, place the pigeons on top, drizzle with the cooking juices and scatter over toasted pine nuts if you have some.