Step 1 Preheat oven to 160 fan.

Step 2 Confit the tomatoes by cooking them over a low heat in a saucepan, making sure the olive oil just covers the tomatoes and add the whole garlic cloves.

Step 3 Cook for 45 minutes until the tomatoes are blistering and soft.

Step 4 Once these have cooled, whiz in a food processor until it becomes a thick, chunky sauce. Put to one side.

Step 5 Place the chopped aubergine in a roasting tin and cover in 3 tbsp of olive oil and 2tbsp pomegranate molasses.

Step 6 Make sure the aubergine is thoroughly coated. Season with salt. Cook for 25 minutes, until it is completely soft.

Step 7 Add the butter and 1 tbsp of olive oil into a deep frying pan. Add the cumin and cinnamon stick and cook for 1 minute.

Step 8 Incorporate the chopped onions and gently sweat over a low heat until soft not browned.

Step 9 Cook the rice according to packet instructions.

Step 10 Place duck confit in a pan on a medium heat skin side down for around 10 minutes until the skin is crisp.

Step 11 Turn over and cook for another 2-3 minutes on the underside.

Step 12 Grate the garlic into the crème fraiche and add a squeeze of lemon. This is used to dollop on at the end.

Step 13 Remove the cinnamon stick and add the cooked rice to the onions and stir.

Step 14 Add the aubergines to the rice mix and stir until all combined. 

Step 15 Stir through the majority of the chopped parsley and save the rest for garnishing at the end.

Step 16 Warm up the tomato confit sauce over a gentle heat.

Step 17 Shred the duck confit into manageable bite sized pieces and place over the bed of aubergine rice.

Step 18 Drizzle the tomato confit sauce over the dish as well as the garlic crème fraiche.

Step 19 Sprinkle pomegranate seeds and pistachios over to garnish with the rest of the parsley.