Make the rice: Rinse the rice in a sieve and place in a medium-sized pot or rice cooker. Add 2 cups of water and cook for about 20 minutes until fluffy and tender
While the rice is cooking, in a medium-sized skillet, heat 3 tbsp of the olive oil over medium-heat
Add the onions and and sprinkle with 1 tsp of salt
Make sure to stir frequently so the onions don't burn
Cook for about 20 minutes until the onions are golden and caramelized - remove from pan and set aside to cool
While the rice is cooling, add the remaining 2 tbsp of oil into the pan where the onions cooked and add the salami cubes
Cook on medium heat for about 5-7 minutes until crispy but be careful not to burn (they cook pretty fast)
Add the semi-cooled rice in a large bowl and add the dill, chopped apricots, remaining salt and pepper, lemon zest and juice and almonds
Add the salami croutons along with the remaining oil from the salami
Mix well and add in pomegranate if desired!
Serve warm or room temp and enjoy!