Cook the rice according to pack instructions, then drain well.
Put the spinach, chick peas, feta, pomegranate seeds, dates, mint, coriander and pistachios in a large bowl. Drizzle with the extra virgin olive oil and toss to combine.
Set a large frying pan with 1 tbsp olive oil over a medium-high heat. Fry one-third of the drained rice for 8-10 minutes, or until crisp and golden. Season, tip into a bowl and keep warm while you fry the remaining rice.