Preheat the oven to 180 celsius (350 fahrenheit) and toss the pumpkin in half the olive oil and the za'atar with a couple of pinches of sea salt. Spread evenly on a tray lined with baking paper and bake for 20 to 30 minutes until tender and slightly caramelised.
Rinse the quinoa well under running water to remove any bitterness and drain. Place a medium saucepan over a medium-low heat and add the remaining oil and the shallot, cinnamon, bay and cardamom pods. Cook until the shallot is lovely and golden. Add the quinoa and cook for a few minutes before adding the vegetable stock and a couple of pinches of salt. Bring to a simmer, cover and reduce the heat to low and cook for 15 minutes or until the quinoa is tender. Taste and adjust the seasonings as necessary before adding the lemon zest.
To serve place the pilaf in a bowl and top with the pumpkin, persimmon, pomegranate seeds, pistachios and coriander.
If you can't get your hands on persimmon simply omit it from the pilaf, however, it is worth trying to get your hands on one.Inspired by Za'atar Roasted Chicken with Pilaf from May 2016 Gourmet Traveller