In a fine mesh sieve, rinse your rice until the water runs clear. Set rice aside.
In a large saucepan with a lid, bring the water to a boil on the stove top.
Add rice, turmeric, and 1/4 teaspoon salt. Stir briefly, and bring back to a boil.
Stir again to prevent the rice from sticking from the sides and bottom of the pot, cover, and turn off the flame.
Let stand 15-20 minutes, until the rice has absorbed all of the liquid.
Uncover and fluff the rice with a fork. Set aside.
Heat the oil in a large pan with high sides.
Reduce the heat to medium-low and add the nuts, raisins, and remaining salt, and stir. Cook a few minutes, until the raisins have softened slightly.
Add the cooked rice and toss everything together. Cook for a few more minutes until everything is heated through and well incorporated.
Store leftovers in an airtight container in the refrigerator for up to a week.
1 serving = ½ cup