Rinse rice once under cold water and set aside. Heat oil in a heavy large (5-qt) saucepan over medium heat. Add onion and sauté for about 2 minutes. Add turmeric, garlic and saffron and cook 1 minute, stirring mixture to prevent garlic from burning. Stir in chickpeas, squash and rice and continue sautéing mixture for another minute. Add broth, water and salt. Bring to boil. Cover with a tight-fitting lid; reduce heat to low simmer, and cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat. Stir in green onion and cherries. Cover; let stand until cherries soften, about 10 minutes. Season to taste.