In a medium pot, combine the rinsed basmati rice, water, olive oil, and salt. Bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and water is absorbed.

In a frying pan, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent.

Add the minced garlic, cumin, and cinnamon. Cook for another 2 minutes until fragrant.

Stir in the pomegranate seeds, parsley, and lemon juice. Cook for an additional 2-3 minutes.

Fluff the cooked rice with a fork and gently fold in the pomegranate mixture.

Serve warm in a serving dish, garnished with extra pomegranate seeds and parsley if desired.