Step 1

Heat the olive oil over medium heat in a medium saucepan with a tight-fitting lid. Add the onion and cook for 5-6 minutes until it begins to soften and begin to turn translucent.

Step 2

Add the rice, and stir until coated with oil. Add the garlic, grated carrot, paprika, turmeric, salt cumin, Aleppo pepper and orange zest, stirring for 2-3 minutes to coat the rice.

Step 3

Pour the chickpeas and vegetable broth into the saucepan. Bring to a boil, then reduce to simmer and cook, covered, for 15 minutes or until the liquid has been absorbed.

Step 4

Add the currants, cranberries, figs and pistachios, and let sit for 5 minutes for the fruit to hydrate slightly.

Step 5

Add the chopped pistachios, pomegranate seeds and fresh parsley just before serving.