Heat the olive oil in a large pot over medium heat.
Add the onions and saute until softened and slightly translucent.
Add the garlic, cumin, turmeric, salt and pepper, and rice to the pot. Stir frequently for a couple of minutes until the rice starts to look translucent.
Stir in the water and bring to a simmer. Reduce the heat to low, cover the pot, and allow the rice to gently simmer until the water is absorbed and the rice is tender.
Remove the pot from the heat. Lift up the lid and lay a clean dish towel over the top. Replace the lid on top of the towel and allow the rice to steam for 5-10 minutes.
Fluff the rice with a fork and fold in the pine nuts and cilantro. Taste and adjust for salt and pepper, as needed. Serve.
Storing and freezing:Leftover rice can be covered and refrigerated for 3-4 days or frozen for up to 3 months. I like to use a resealable bag for freezing room-temperature rice.To reheat from frozen, defrosting the rice isn't necessary. Add a few tablespoons of water before reheating it in a pot on the stove or in a microwave-safe bowl.Brown rice:If you would like to make this recipe with long-grain brown rice, you will need to add about ½ cup extra water. In addition, the cooking time will be longer.Nut-free option:Hemp seeds can be used in place of the pine nuts.