Heat the olive oil in a large sauté pan set on medium-high heat until sizzling, about 2 minutes. Add the onion, garlic, bay leaf, currants, pine nuts, turmeric, cinnamon and cumin and cook for 3-4 minutes, until the onion is soft.

Stir in the rice and cook for 2 minutes. Add ¼ cup of the white wine, stir to scrape up any browned bits from the pan bottom and cook for 1 minute, until the wine is absorbed. Stir in the remaining wine, the chicken stock, salt and pepper and bring to a boil. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer for 20 minutes.

Remove from the heat and let sit for 5 minutes. Stir the rice to fluff, remove the bay leaf and stir in the parsley. Serve.