Chop the onion. Add the oil and onion to the pan and cook with low-medium heat until the onion has softened.
Rinse the rice and place in the pan with onions. Add (cold) water and the sun-dried tomatoes. Bring to boil and let simmer under a lid until all the water has dissolved. This takes about 15-20 minutes.
Remove from stove and mix. Add the dates and fresh coriander just before serving. I chop them directly to the pan with scissors.