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Start by rinsing your rice thoroughly in cold water until the water runs mostly clear. This removes the extra starch and prevents the pilaf from becoming gummy—a must in all the best rice recipes.
In a medium saucepan or skillet, heat the olive oil or ghee over medium heat. Add the chopped onion and cook until soft and lightly golden, about 5-6 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
Add cumin, cinnamon, allspice, turmeric, salt, and pepper. Stir them into the onion mixture and let them bloom in the oil for about a minute. Your kitchen should smell incredible right about now.
Stir in the rinsed rice and sauté for a minute or two so each grain gets coated in the oil and spices. Then add the golden raisins and stir to combine.
Pour in the vegetable broth (or water) and bring everything to a gentle boil. Once bubbling, reduce the heat to low, cover, and let it simmer for 15 minutes undisturbed.
After 15 minutes, turn off the heat but keep the lid on. Let the rice sit and steam for another 10 minutes—this step helps finish cooking the rice and makes it extra fluffy.
Remove the lid, fluff the rice with a fork, and fold in the toasted almonds or pine nuts. Sprinkle with fresh parsley and a touch of lemon zest if you like things bright.