Preheat the oven to 400°F. Add the freekeh to a small saucepan over medium-high heat. Toast in the dry pan, shaking occasionally, until the grains are fragrant, about 2 to 3 minutes. Add 1¼ cups water, a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer freekeh until tender, about 20 to 24 minutes. Drain any remaining water and return to the pan.
Roast the carrots
Peel the carrots and cut into 4 inch long sticks. Transfer to a baking sheet and toss with 1 tbsp olive oil, sumac, and a pinch of salt, and pepper. Roast the carrots until tender and lightly browned, about 14 to 18 minutes.
Marinate the black-eyed peas
Pick the dill fronds and roughly chop. Thinly slice the scallions. Halve the lemon. In a medium bowl, combine the chopped dill, sliced scallions, black-eyed peas, juice from half the lemon, a pinch of salt and pepper, and 2 tbsp olive oil. Toss the marinated black-eyed peas well.
Finish the grape leaf pilaf
Roughly chop the stuffed grape leaves (be careful, they can be a bit slippery!). Add stuffed grape leaves to the cooked freekeh, stir, and season with salt and pepper.
In a small bowl, combine the yogurt, remaining lemon juice, and a pinch of salt. Divide the grape leaf pilaf between large bowls. Top with marinated black-eyed peas, sumac roasted carrots, and dried cherries. Drizzle bowls with lemon yogurt. Bon appétit!