Put a lidded casserole dish over a medium heat and add 1 tablespoon of the olive oil, the rice, spices, chickpeas, carrots and spring onions and stir for 1 minute to allow the flavours to mingle.
Add the orange zest and juice, crumble in the stock cube, add plenty of salt and pepper and pour over the boiling water. Stir, cover and simmer for 35 minutes.
Remove from the heat, fold in the courgettes, cherries or barberries, nuts, parsley and the remaining extra-virgin olive oil and serve.
Scatter a generous pinch of dried rose petals over the finished dish to add floral fragrance and flavour.