Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

Toss the squash with half the olive oil, the za'atar and a couple of pinches of salt. Spread in a single layer and roast for 25 to 30 minutes, until tender and lightly caramelized.

Meanwhile, heat the remaining oil in a medium saucepan over medium-low heat. Add the shallot, cinnamon stick, cardamom pods and bay leaves and cook, stirring, until the shallot is golden, about 5 minutes.

Add the rinsed quinoa and stir for 2 minutes to toast. Pour in the vegetable stock with a pinch of salt and bring to a simmer.

Cover, reduce the heat to low and cook for 15 minutes, until the quinoa is tender and the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

Remove the whole spices, fluff the quinoa with a fork and stir in the lemon zest. Season with salt and pepper to taste.

Spoon the pilaf onto a platter and top with the roasted squash, persimmon, pomegranate seeds, pistachios and cilantro. Serve warm or at room temperature.