Toast the pine nuts in an oven set to 350 F for 5-10 minutes (keep a careful eye on them so they don't burn!).  You can also do this in a pan on the stove, though you'll have to watch them extra carefully.

Heat the olive oil in a large pot or saucepan over medium heat.

Add the onions and sauté until softened and slightly translucent (2-3 minutes).

Add the garlic, cumin, turmeric, salt and pepper, and stir quickly to combine.

Then add the drained rice to the pot. Stir frequently for a minute or two, until the rice starts to look translucent.

Stir in the water (scrape the bottom to make sure nothing is sticking) and bring to a strong simmer (not quite boil).

Then reduce the heat to low, cover the pot, and allow the rice to gently simmer until the water is absorbed and the rice is tender (about 20 minutes but will vary depending on the type of rice). 

Remove the pot from the heat. Lift up the lid and lay a clean dish towel over the top. Replace the lid on top of the towel and allow the rice to steam for 5-10 minutes.  This is a key step in making it extra fluffy.

Once finished, fluff the rice with a fork and fold in the pine nuts and cilantro. Taste and adjust for salt, as needed. Serve.