Melt the butter in a large pot over medium heat. Cook onion with salt and pepper until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, roughly 2 minutes. Add garlic, thyme and bay leaf and cook, stirring constantly, until frangrant, about 30 seconds.
Stir in broth and bring to a boil. Cover, reduce heat to low and cook until liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered for 10 minutes.
Discard bay leaf and fluff with a fork. Stir in almonds and parsley.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/08/09/herbed-basmati-rice/