Indian Almond Rice

Rinse the basmati rice under cold water in a fine-mesh strainer for 1-2 minutes until the water runs clear, then set aside to drain.

Heat olive oil in a large saucepan over medium heat, then add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and lightly golden.

Stir in the turmeric and curry powder, cooking for about 30 seconds until fragrant and well combined with the onion.

Add the drained basmati rice to the saucepan and toast for 2 minutes, stirring frequently to coat each grain with the oil and spices.

Pour in the veggie stock or water, increase heat to high, and bring to a boil.

Reduce heat to low, cover tightly with a lid, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let stand, covered, for 5 minutes to allow the rice to finish steaming and the flavors to settle.

While the rice rests, toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan occasionally, until lightly golden and fragrant.

Fluff the cooked rice with a fork and gently stir in the toasted almonds, golden raisins, and minced cilantro until evenly distributed.

Taste and adjust seasoning if needed, then serve immediately while warm.