Heat the olive oil in a frying pan.
Saute the chopped shallots until softened and translucent.
Toss in the dried cranberries, toasted pistachio and golden raisins and cook until everything is coated with oil.
Add the rice. Cook, stirring, until every grain is glistening with oil.
Transfer to the contents of the pan to the rice cooker.
Pour in the bone broth, stir and taste. Add as much salt as needed for a well-rounded flavor.
Stir in the pepper and turmeric.
Cook the pilaf in the rice cooker until all the broth has been soaked up by the rice.
Leave the cooked pilaf for five minutes then fluff with a fork.
Ladle the cranberry and pistachio pilaf into bowls. Squeeze a little lemon juice over the rice. Arrange lemon wedges on the side and sprinkle with torn cilantro.
Serve at once.