Rinse the freekeh or bulgur, drain and set aside.
In a heavy bottom pan, heat olive oil and add the garlic, carrot and scallions. Once the carrots start to soften a little bit, add allspice and cinnamon, followed by freekeh and cook for 2 minutes, stirring frequently.
Pour in the stock and add salt, bring the mixture to a boil; lower the heat and cook covered until the freekeh is cooked through and tender. Turn off the heat and set aside covered for a few minutes.
Melt butter in a small pan, toss in the nuts. Drain the currants and add these to the nuts. Cook until the currants puff up and the pine nuts turn golden brown.
Season freekeh with salt and butter, gently stir in the nuts and chopped herbs. Serve alongside some veggie side dish like this Turkish Everyday Beans.