Directions

1. Make the onions  Preheat the oven to 425° F.

2. Combine the cumin, cinnamon, and salt in a large bowl. Add olive oil and whisk until a paste forms. Add the onion slices to the bowl and toss with your hands to coat the onions thoroughly with the spice paste.
3. Transfer the onions to a baking sheet; reserve the bowl for later. Arrange the onion slices in an even layer and roast until they are soft and well-browned on the bottom, about 15 minutes.
4. Return the onions to the bowl. Add the lemon juice and toss to combine.

5. Make the pilaf  Heat the olive oil in a large pot or Dutch oven set over medium heat. When the oil shimmers, add the scallion whites, fennel, and 1/2 teaspoon of the salt. Cook until the vegetables are soft and tender but not starting to brown, 5–10 minutes.

6. Add the garlic, cumin, and turmeric. Cook until fragrant, about 30 seconds. Add the drained rice and cook, stirring, until any excess moisture evaporates. Add 3 cups water and the remaining 1 teaspoon of salt. Stir to combine and make sure all rice grains are submerged. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
7. Remove the pan from the heat, and check to make sure all the water has been absorbed, draining off any residual water. Cover the pot with a clean kitchen towel and place the lid on top of the towel. Let steam for 10 minutes.
8. Fluff the rice with a fork. Gently fold in the reserved scallion greens, chopped dill, lemon juice, and almonds.

9. Serve  Spread the pilaf on a platter, place in a serving bowl, or scoop into individual bowls and top with the still-warm roasted onions.