Serves 6 to 8

Basmati rice gives this dish a distinct toasty flavor, but any long-grain rice will work.

1. Bring 4 quarts water to boil in large pot. Meanwhile, toast rice in medium skillet over medium heat, stirring frequently, until faintly fragrant and some grains turn opaque, about 8 minutes.

2. Add 1 1/2 teaspoons salt and toasted rice to boiling water. Return to boil and cook, uncovered, until rice is tender, 8 to 11 minutes. Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 minutes. Transfer cooled rice to serving bowl.

3. Whisk together lemon juice, orange zest and juice, oil, cinnamon, and salt and pepper to taste in bowl. Add scallions, dates, pistachios, parsley, and dressing to bowl with rice and toss to combine. Adjust seasonings and let stand until flavors blend, about 20 minutes. (Salad can be covered and refrigerated for up to 1 day. Bring back to room temperature before serving.)