Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
In a large saucepan, heat some olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened and translucent.
Add the ground cumin, ground coriander, turmeric powder, salt, and pepper to the saucepan. Stir well to coat the onions and garlic with the spices.
Add the rinsed rice to the saucepan and stir to combine with the onion and spice mixture.
Pour the vegetable broth into the saucepan and bring to a boil.
Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes or until the liquid is absorbed and the rice is cooked.
While the rice is cooking, heat 2 tablespoons of olive oil in a medium-sized frying pan over medium heat. Add the thinly sliced onion and cook until golden and crispy, stirring occasionally. Remove from heat and set aside.
Once the rice is cooked, fluff it with a fork and transfer it to a serving platter.
Top the rice with the fried onions, spreading them evenly over the surface.
Garnish with fresh parsley and serve the vegan Egyptian Sayadiyah with lemon wedges on the side.
Squeeze the lemon juice over the rice before eating, according to your taste preference.