In a large non-stick pan, heat two tablespoons of olive oil over medium heat, add onion, garlic and ginger, and sauté for three minutes, then add salt and pepper.
After around 10 minutes, when the onion is half cooked, mix in the broth and bring to a boil. Add the rice together with lemon zest, dill and juice, stirring the mixture regularly.
Chop the dates to add them together with the drained chickpeas, maintaining the temperature until it comes to a boil, then after two minutes, lower the heat to minimum and cover. Cook for about 15 minutes, until the rice has absorbed all the liquid.
Put the spongy rice in a dish with a fork, then pomegranate arils, pistachios and coriander; correct the salt and serve.