Cook The Book: Apricot Rice Salad

In a 10-inch ovenproof pan with a tight-fitting lid, briefly heat the cumin, coriander, and cardamom over medium heat to toast, shaking the pan to prevent scorching. When the spices are fragrant, remove them from the pan and let cool. Grind the cumin and coriander finely with a mortar and pestle or in a spice grinder.
Add 1 tablespoon olive oil to the same pan and heat over medium-high heat; add the onion, cooking and stirring occasionally for 4 to 6 minutes or until the onion is tender. Reduce the heat and add the rice, spices, cinnamon stick, and bay leaf. Cook and stir until the rice is light golden and each grain is coated with oil. Remove the bay leaf and cinnamon stick and mix in the dates, apricots, raisins, and cherries.
Add 1 cup of the orange juice, 1 1/2 cups water, and the salt, stirring briefly just to combine. Bring the mixture to a boil over high heat; reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and has absorbed the liquid.
Using a large fork to fluff up the rice and fruit mixture, turn it into a serving dish, drizzle with the remaining 2 tablespoons oil and 1 tablespoon orange juice, and combine using the fork. Allow to cool, covered by a clean dish towel, then serve at room temperature or chilled, sprinkled with green onion across the top.