Place the 2 cups of rice in a fine‑mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear (about 1–2 minutes). Drain well. This removes excess surface starch for separate, fluffy grains.

Sauté aromatics and spices

In a medium saucepan with a tight‑fitting lid, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until butter is melted and begins to foam. Add the 1/2 small finely chopped onion and sauté 3–4 minutes until translucent. Add the 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in 1 tablespoon turmeric powder and 1/2 teaspoon ground cumin and cook 20–30 seconds to bloom the spices (do not burn).

Toast the rice

Add the drained rice to the pan and stir to coat every grain with the spiced butter/oil, toasting the rice 1–2 minutes. Toasting helps the rice keep its shape and enhances nuttiness.

Add liquid and seasonings

Pour in 3 1/2 cups water, add 1 bay leaf, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon freshly ground black pepper. Stir once to combine and bring the mixture to a gentle boil over medium‑high heat.

Simmer gently

Once boiling, reduce the heat to low so the surface is at a gentle simmer. Cover the saucepan with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time — steam is needed to cook the rice evenly.

Rest off heat

After 15 minutes, remove the saucepan from the heat but keep it covered. Let the rice rest, covered, for 10 more minutes to finish steaming. This step yields fluffy rice and prevents stickiness.

Finish and fluff

Remove the lid and discard the bay leaf. Add 1 tablespoon fresh lime juice and 2 tablespoons chopped fresh parsley or cilantro. Using a fork, gently fluff the rice to separate grains and distribute the herbs and citrus evenly. Taste and adjust seasoning with additional salt or lime juice if desired.

Optional garnish

If using, sprinkle 2 tablespoons toasted sliced almonds or cashews over the top for crunch and serve immediately warm.