Under cold running water wash the rice 4-5 times until the starch is gone (water no more milky).

Place a medium size pot and on low/medium heat and add the oil along with the cumin seeds. Fry for about a minute taking care not to burn them.

Add the rice along with the salt and give it a good stir to get well coated with the oil.

Add the boiling water, increase the heat to high, stir and bring to a boil. Turn the heat to very low and cover with the pot’s lid to steam for 9’ and until the water has evaporated and absorbed.

Turn off the heat and leave aside to rest for 6’ with the pot still covered. Then add a kitchen towel in between the pot and the lid and allow to steam for 10’.

Add the zaatar and use a non-metallic fork to fluff the rice, and serve