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In a large skillet, heat the olive oil over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until they are caramelized and golden brown. This process should take about 20-25 minutes. The key here is patience—don’t rush the caramelization process, as it’s essential for developing deep, rich flavor.
In a medium saucepan, melt the butter over medium heat. Once the butter is melted and slightly browned, add the minced garlic and cook until fragrant, about 1 minute.
Add the rinsed jasmine rice to the saucepan, stirring to coat each grain with the buttery garlic mixture. This step ensures that the rice absorbs all the flavors and stays fluffy.
Pour in the chicken broth, followed by the caramelized onions, salt, black pepper, and turmeric (if using). Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. This resting period allows the rice to finish cooking and absorb any remaining moisture.
Finally, fluff the rice with a fork to separate the grains and enhance the texture. Garnish with fresh chopped parsley before serving.