Rinse the freekeh and burghul and set aside to drain in a fine sieve.
Place a medium pot over a medium heat and add the olive oil and onion and saute until soft. Add the burghul and freekeh and toss to coat in the oil before adding the stock. Follow with the orange zest and juice, allspice, apricots, salt and pepper. Bring the mixture to the boil and reduce to a simmer and add half the pine nuts, almonds and pistachios. Cover, and cook for 15 minutes.
Remove from the pot and place on a platter or in a large bowl and garnish with the fresh pomegranate seeds and parsley and remaining nuts.