Preheat the oven to 230C.
Add the olive oil, shallots, cinnamon quill, and garlic to a large oven dish. Bake in the oven for 15 mins.
Add the rice, paprika, sumac, cumin, cardamom, lemon juice, pomegranate molasses, salt, and pepper. Toss it together well then add the chicken stock, currants, and apricots.
Cover the dish tightly with foil and bake for 30 mins. If you are making this with the chicken, you can leave it in the oven until the chicken has cooked. Once the chicken has cooked, pour the roast drippings over the rice and fluff it up. Serve with the chicken.