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Rinse 1 cup of basmati rice under cold water until the water runs clear to remove excess starch.
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
Add 1 finely chopped medium onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the rinsed rice and cook for 1-2 minutes, toasting it lightly for a nuttier flavor.
Pour in 2 cups of chicken or vegetable broth and bring to a boil.
Reduce the heat to low, cover the saucepan, and simmer for 15-18 minutes, until the liquid is absorbed and rice is tender.
Remove from heat and let it sit, covered, for 5 minutes to steam and fluff up.
Fluff the rice with a fork and stir in 1 tablespoon of sumac and a pinch of salt until evenly distributed.
Top with a handful of toasted pine nuts for added crunch and serve immediately.