Heat the oil in a heavy saucepan and sauté the onions for 2 to 3 minutes. Add the rice and sauté for another 5 minutes. Add the water, sea salt, blanched almonds, cherries, raisins, curry powder and cumin. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 1 hour. Remove the cover and mix in the parsley before placing in a serving bowl.
9g fat (22% calories from fat),