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Start by rinsing the long-grain white rice under cold running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky during cooking. Drain the rice thoroughly.
In a large, heavy-bottomed pot, melt 1 tablespoon of butter over medium heat. Add the diced onion and minced garlic to the pot. Sauté until the onions become translucent and fragrant, which should take about 3-5 minutes.
Add the rice and the spices and pour in the water and bring the mixture to a boil. Once it's boiling, reduce the heat to low, cover the pot with a lid, and let the rice simmer for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
When the rice is cooked, remove it from the heat. Using a fork, gently fluff the rice to separate the grains.
In a separate pan, melt the remaining 1 tablespoon of butter and toast the pine nuts until they are golden brown. Be cautious as they can burn quickly. Once done, remove from heat.
Add the toasted pine nuts and freshly chopped parsley to the cooked Mediterranean rice and stir.