In a large pan, heat the oil over a medium heat. Add the onion to the pan and cook for 2 minutes until softened but not browned.
Add in the rice and coat in the onion oil mixture. Pour in the vegetable stock and increase the heat to medium-high.
Spoon in the harissa, cumin, and turmeric and cook for 10 minutes until the stock has absorbed, stirring frequently to prevent sticking.
In the meantime, halve the pomegranate and scoop out the seeds, reserving them in a bowl. Halve the orange and roughly chop the pistachios and parsley.
Remove the pilaf from the heat and stir through the pomegranate seeds, pistachios, and parsley. Squeeze over the orange juice. Season with sea salt.