Bring a large pan to medium heat. Add a little olive oil and minced garlic, and sauté until garlic is just barely browned.

Add water to the pan, with bay leaves, saffron threads, blood orange juice, and spices. Bring broth to a boil.

Once water is boiling, add kamut and reduce to a simmer. Cook for about 30-45 minutes, until kamut is softened but still chewy. Remove bay leaves.

This step is optional, but recommended - Lay kamut on a baking sheet lined with parchment paper, and broil for about 5 minutes. This helps dry out the kamut and gives it a little crunch factor.

Roughly chop almonds, and mix with a drizzle of olive oil and a pinch each of salt and pepper. In a cast iron pan (preferably) or other sauté pan, toast almonds on medium heat until they are slightly browned and fragrant. Remove from heat and set aside.

Because I toasted my kamut, I mixed everything together on the baking sheet (see photo above). Everything can be mixed in a bowl just as nicely. Mix kamut, toasted almonds, curly parsley, and pomegranate seeds, tossing with a little squeeze of lemon juice.

Serve and enjoy!