Preheat the oven to 400°F
Ideally you will use an oven safe pan such as cast iron for this baked rice recipe. If not you'll have to switch pans before adding the rice (below)
Sauté the onion in two tablespoons of extra virgin olive oil until caramelized
Add the minced garlic for 30 seconds
Add ½ of the chopped dried fruits and sauté for two minutes
Add the tomato paste and cherry tomatoes and stir
Add the paprika, chickpeas, stock and salt and bring to a boil
Add the rice and stir (if not using a cast iron pan that can go from stove to oven, transfer the stovetop mixture into an oven safe casserole pan before adding the rice)
Place the whole head of garlic in the center of the pan and sprinkle the rest of the dried fruits on top of the rice
Drizzle the head of garlic with a bit more olive oil (about a tablespoon)
Bake the rice for thirty minutes at 400°F
In the meantime, place the almonds in a hot frying pan (with a touch of olive oil if you wish). Sauté constantly until browned. Don't let them burn!
Top the finished dish with the toasted almonds and enjoy.