Rinse the rice under cold water in a fine-mesh strainer until the water runs clear, which usually takes about 1-2 minutes. Set aside to drain.

In a heavy-bottomed pot, melt 1 tablespoon of butter over medium heat. Add diced onion and sauté for 3-5 minutes until translucent and fragrant. Add minced garlic and sauté for 1 more minute.

Stir in the rinsed rice, ground cumin, and turmeric, allowing spices to coat the grains for about 1 minute. Then add water or broth and stir gently. Increase heat to bring to boil.

Once boiling, reduce heat to low, cover with a lid, and let it simmer for 15-20 minutes. Do not lift the lid during this time.

Remove pot from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice gently with a fork.

In a separate pan, melt the remaining 1 tablespoon of butter and add roasted pine nuts. Toast for 3-4 minutes until golden brown.

Fold the toasted pine nuts into the rice, sprinkle fresh chopped parsley and gently mix to combine.