Heat the oil in a large flameproof casserole dish. Add the lamb and cook for 2–3 minutes until browned all over. Add the onion and cook for 5 minutes until softened, then stir in the garlic, cinnamon and allspice. Add the rice and stir until coated.
Add the orange rind and juice to the pan, followed by the chicken stock and figs, then season to taste. Bring to the boil, then reduce the heat and simmer for 12 minutes until most of the stock has been absorbed.
Cover tightly and cook over a very low heat for a further 5 minutes until the rice is cooked through. Use a fork to gently stir in the pistachios, herbs and pomegranate seeds, then serve immediately.