1. Preheat oven to 350 degrees Fahrenheit. Heat one tablespoon oil in a large pan over medium-high heat.
2. Coat roast with baharat, reserving a bit of spice to add to the sauce later.
3. Sear roast for six minutes per side and set aside.
4. Add the rest of the oil and sauté onions for 15 minutes, until translucent. Add garlic and dried figs and sauté for two minutes.Season with salt. Add tomato paste and cook for five minutes, until tomato paste becomes golden.
5. Deglaze the pan with wine and cook for three minutes, scraping the bottom of the pan until it is clear of any browned bits. Add silan, stock or water, thyme and bay leaf.
6. Pour sauce over roast. Cover tightly with foil and braise for three hours.
7. Allow roast to fully cool before slicing. Slice roast, reheat and serve with fresh figs and pistachio gremolata.
According to the OU guidelines, fresh figs can be inspected for insects in the following manner. Wash the figs and examine the exterior surface. Then, slice into quarters. Examine the inside of the fig for webbing or obvious signs of insect damage.