Start by making the marinade. Mix the olive oil, baharat, salt, and pomegranate molasses in a bowl.
Wash the chicken, pat it dry, and place it on a parchment-lined baking sheet. Rub it all over with the marinade, using all of it. Let it sit for about an hour.
Meanwhile, heat oil in a large cast iron casserole. Fry the potato slices until golden and leave them in the pot.
Soak the jasmine rice in 6 cups of water and set aside until needed.
In a separate pan, cook the onion, shallots, and garlic in olive oil with a bit of salt until softened. Add 1 tbsp of baharat and the tomato paste, mix well, then remove from heat.
Heat the oven to 500°F / 250°C. Roast the chicken until it develops a deep, tan color. Remove and set aside.
Drain the rice and mix it with the onion and tomato mixture. Spread this over the potatoes in the casserole. Make space in the center and place the chicken inside. Spoon about 3 tablespoons of the rice mixture into the cavity of the chicken.
Pour in the chicken stock, add the bay leaves, and bring everything to a boil.
Lower the oven to 300°F / 150°C. Cover and cook for 2 to 2½ hours. For a traditional overnight version, cook at 220°F / 110°C overnight.
Remove gently, finish with fresh parsley, and dig in.