Add 3 tablespoons of the olive oil, the drained basmati rice, and salt to a 4 quart pot over medium heat. Mix to combine, add the 4 cups of boiling water and cover with a lid. Cook on low heat for 15 minutes.

Place a large, nonstick 12” skillet with high sides over medium heat, pour the remaining olive oil, baharat, turmeric and salt. Stir to mix, then arrange the onion circles in a singular layer on top of the oil. Saute the onions for 3-4 minutes, without moving them, until they are slightly golden.

Using a wide spoon, carefully place the cooked rice evenly over the onions. Flatten the rice out into a thick, single layer.

Place a piece of wet, wrung out parchment paper on top of the rice. Cover the rice and parchment paper with the lid and cook on the stovetop on very low heat for 1 hour.

When done, carefully remove the lid and the parchment paper. Use dish towels to cover and protect your arms; then, take a wide plate measuring 2” wider than the pan and flip the pan over the plate. Garnish with chopped parsley and serve hot.