Mujaddara with Caramelized Red Onion and Toasted Za'atar

Rinse the freekeh thoroughly under cold water. In a small pot, combine freekeh with a pinch of salt and water, simmering for 20 minutes until tender and nutty.

While the freekeh cooks, sauté the thinly sliced red onions in a non-stick pan with a splash of water until they become soft, golden, and deeply caramelized, about 10-12 minutes.

Add the sliced hearts of palm to the pan with the onions during the last 2 minutes, allowing them to warm through and lightly brown.

Fluff the cooked freekeh with a fork and fold in the caramelized onion and hearts of palm mixture.

Season generously with sumac to provide a bright, tart acidity, and sprinkle the za'atar over the top for an herbal, earthy finish. Serve warm.