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Heat your oven to 430F/220C fan. Add 1.5 cups of rice, the white parts of the scallions, most of the chives (keep some aside to scatter on top to serve), the crushed garlic, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric and ½ teaspoon of salt. Give everything a mix so the seasoning is evenly distributed throughout the rice.
Scatter the cheese all over the rice, then again, give it a mix through and a little shake so that it’s evenly dispersed and dotted throughout the rice. Pour the hot stock and melted butter into the dish, then seal tightly with aluminum foil.
Transfer to the oven and bake for 30 minutes. After this time, remove the dish from the oven but leave the foil on top for a further 10 minutes, to let the rice finish cooking.
Remove the foil, then drizzle the chilli oil on top of the rice. Scatter the remaining scallions and chives on top, then sprinkle over the dukkah and serve.