Start by rinsing the basmati rice under cold water in a fine mesh strainer until the water runs clear. Let it drain.

In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing for about 3-4 minutes until fragrant.

Stir in the slivered almonds, toasting them lightly for 2-3 minutes until golden and fragrant.

Add the drained rice along with ground cumin, cinnamon, and turmeric. Season with salt and pepper and toast the rice for about 2 minutes.

Pour in the broth, stirring to combine. Bring to a gentle boil, then reduce to low, cover and simmer for 15-20 minutes.

Remove the pot from heat and let sit covered for 5 minutes. Fluff the rice and fold in the dried cranberries.

Transfer the pilaf to a serving dish and garnish with freshly chopped parsley. Serve warm.