Put a large deep skillet with a lid on the stove over medium heat.

Add the sliced almonds to the dry skillet and cook, stirring often, for 2 to 3 minutes, until lightly toasted and fragrant. Transfer the almonds to a small bowl.

Add the olive oil to the same skillet. Add the chopped onion and carrot and cook over medium heat for 4 to 5 minutes, until the onion softens and the carrot starts to lose its raw crunch.

Add the ground beef to the skillet. Break it into small pieces with a wooden spoon and cook for 5 to 6 minutes, until the beef is browned and no pink remains.

Add the garlic, cumin, cinnamon, kosher salt, and black pepper to the skillet. Stir for about 30 seconds, until the garlic smells fragrant and the spices smell warm.

Add the rinsed rice to the skillet. Stir for 1 minute so the grains are coated with the beef fat and spices.

Pour the water into the skillet and scrape the bottom with the spoon to loosen any browned bits. Increase the heat to medium-high and bring the liquid to a boil.

When the liquid reaches a steady boil, lower the heat to low and cover the skillet with the lid. Cook for 15 minutes without lifting the lid.

While the rice cooks, put the Greek yogurt into a small bowl. Squeeze in 1 tablespoon of lemon juice, add half of the chopped parsley, stir until smooth, and set it aside.

After 15 minutes, uncover the skillet and scatter the frozen peas over the rice in an even layer. Cover the skillet again and cook for 5 minutes more, until the peas are hot and the rice is tender.

Turn off the heat and leave the skillet covered for 5 minutes. This short rest helps the rice finish steaming and makes it easier to fluff.

Remove the lid and fluff the beef and rice gently with a fork. Squeeze in the remaining lemon juice and fold in the remaining parsley.