Add spices and bay leaf, and stir one minute, toasting the spices. Add stock, rice, and salt. Give a stir. Top with chickpeas, raisins, and cashews. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin dish towel, place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.