Place 2 cups long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, swishing with your hand, until the water runs clear (about 1–2 minutes). Drain well.

Toast rice (optional)

In a 12x9-inch oven-safe or heavy 3–4 quart saucepan over medium heat, melt 2 tbsp unsalted butter with 1 tbsp vegetable oil. Add the drained rice and stir to coat for 2–3 minutes until the grains begin to look translucent at the edges and give off a mild nutty aroma. This step adds flavor and helps keep the grains separate.

Add liquid and seasonings

Add 3.5 cups water and 1 tsp kosher salt to the rice. Add 1 bay leaf. Increase heat to bring the pot to a gentle boil over medium-high heat.

Simmer covered

Once boiling, reduce heat to low so the liquid is at a gentle simmer. Cover the pot with a tight-fitting lid and cook undisturbed for 15 minutes. Do not lift the lid during this time.

Rest

After 15 minutes, remove the pot from heat but keep it covered. Let the rice rest, undisturbed, for an additional 10 minutes to finish steaming.

Aromatics & Flavor

Prepare aromatics

While the rice simmers, finely chop onion to equal about 1 cup and mince 3 garlic cloves.

Sauté aromatics

In a medium skillet over medium heat, warm 1 tbsp vegetable oil. Add the chopped onion and a pinch of salt and sauté until translucent and just beginning to brown around the edges, about 6–8 minutes. Add the minced garlic, 1 tsp ground cumin, 1 tsp ground turmeric, and 1 tsp black pepper. Cook, stirring constantly, for 30–60 seconds until fragrant. Remove from heat.

Combine with rice

When the rice has finished resting, remove the lid and discard the bay leaf. Fluff the rice gently with a fork to separate the grains. Pour the sautéed onion and spice mixture over the rice, then gently fold through with a spatula or wooden spoon until evenly distributed without crushing the grains.

Finish & Garnish

Finish and season

Taste the rice and adjust seasoning if needed, adding up to 1/2 tsp more salt if desired. Zest the lemon directly over the rice (use about 1/2 tsp zest) and squeeze 1–2 tsp lemon juice evenly over the surface; gently fold through.

Garnish and serve

Transfer the rice to a serving tray or keep in the pot. Sprinkle 2 tbsp chopped fresh parsley and 1 tbsp toasted slivered almonds (if using) evenly over the top. Serve warm.