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Wash your rice well, until the water runs clear.
In a wide, shallow pan that has a lid, fry off a couple of finely diced onions for 10 mins in 3 tbsp olive oil over moderate heat till faintly golden.
Add 2 finely chopped garlic, dried chilli of choice (I used x1 whole guajillo chilli) and 1 tbsp roughly crushed coriander seeds. Fry for 2 - 3 mins more.
Add the washed rice, mix well to coat, add 1 tsp salt & pepper. Add x2 grated medium courgettes, ½ finely chopped preserved lemon, around x8 finely chopped dried apricots. Mix well to coat.
Add boiling water (or stock) as above, to barely cover on the pan. Arrange the fig leaves over the surface of the rice, bring to a steady simmer, then put the lid on & cook in oven at 180C or over a moderate low heat until all the liquids have gone & the rice is cooked through, mine took 35 mins. This will depend on pan size.
Remove from heat, stand for 5 mins. Peel off fig leaves, they’ve done their work, fluff with a fork & serve with more fresh lemon, drizzle of olive oil (and if I’d had a blob of Greek yogurt, I would have added that too).