Herbed Rice Salad with Citrus Dressing

Bahan-bahan (8 porsi)

• 1 cup (190g) jasmine rice ((see Note 1))
• Diamond Crystal kosher salt ((see Note 2))
• 1 medium navel orange
• ½ serrano pepper, (finely chopped (or 1 small jalapeño pepper, see Note 3))
• 1 teaspoon ground coriander
• ½ teaspoon ground cardamom ((freshly ground or pre-ground))
• Freshly cracked black pepper
• ¼ cup (56g) extra virgin olive oil
• ½ cup (75g) hazelnuts, (chopped)
• 4 cloves garlic, (chopped (but not too small))
• 3 tablespoons (45 mL) freshly squeezed lemon juice
• 1 teaspoon agave nectar (or maple syrup)
• ½ cup (85g) pomegranate seeds ((see Note 4))
• 1 loosely packed cup (16g) fresh mint leaves
• 4 Medjool dates, (finely chopped (optional, for added sweetness; see Note 5))