In a skillet, heat the vegetable oil. Add the farro in an even layer and cook over high heat, stirring once, until toasted, about 5 minutes. Add 1/4 cup of water and the greens and cook over moderate heat, stirring a few times, until the greens are just tender, about 2 minutes. Stir in the parsley and the tahini mixture and remove from the heat. Stir in the lemon juice and season with salt. Transfer the farro to a bowl, drizzle with pomegranate molasses and serve.