Prepare the rice according to the package directions or your preferred method.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and saute until soft.
Next add the turmeric, cinnamon, cumin, raisins, dates and garbanzo beans, and stir until well combined and heated through.
Finally, add the cooked rice to the skillet and carefully fold in.
Taste and add salt and pepper, if desired.
To cook the rice in an Instant Pot electric pressure cooker:
For brown rice, add 3 cups water to the 2 cups rinsed rice. Lock the lid and cook for 22 minutes at high pressure. Let the pressure release naturally.
For white rice, follow the same instructions but cook for 8 minutes. Allow the pressure to release naturally.
Be careful to avoid getting turmeric on your clothes or porous kitchen surfaces since it stains. While I normally like to use wooden utensils, I opt for something other than my usual bamboo spoon when making this recipe.
Leftover pilaf can be covered and refrigerated for up to a week.
To serve it as a main dish, try it with one of the following recipes: