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Place rice in a bowl and cover with water and let soak while you prep.
In a large Dutch oven or braiser, heat the oil over medium heat. Add the onion and saute until tender, lowering the heat if need be.
Add the raisins, cinnamon sticks, spices and salt and toast 1 minute.
Add the water, and the drained rice. Give a good stir and bring to a boil. Cover, lower heat to a simmer, and cook until rice is tender and water has evaporated. Brown basmati takes roughly 40 minutes. White basmati rice takes 20-ish minutes. Turn heat off and let sit covered for 10 minutes.
Fluff with a fork. Add the orange zest from one small orange, squeeze with the orange.
Taste and add more salt and pepper, orange juice, ground cinnamon to taste. It should taste vibrant, bright, zesty, with enough salt to balance the acid. Add a good pinch of cayenne!
Toss in most of the parsley, pomegranate seeds and toasted almonds saving a little of each for the top of the rice.
Enjoy warm or chilled.