Rinse 1 cup of long-grain white rice under cool water in a fine-mesh strainer until the water runs clear. Zest one lemon and mince three cloves of garlic, setting them aside.

In a medium saucepan, heat 2 tablespoons of extra-virgin olive oil and 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and ½ teaspoon of ground turmeric. Sauté for about 30 seconds until fragrant.

Add the drained rice to the saucepan and toast it for 1 to 2 minutes, stirring constantly until the grains are glossy and slightly translucent.

Pour in 2 cups of low-sodium chicken broth, 2 tablespoons of fresh lemon juice, and 1 teaspoon of kosher salt. Add a bay leaf if desired. Bring to a gentle simmer.

Once simmering, cover with a lid, reduce heat to low, and cook for 14 to 16 minutes without lifting the lid.

Remove from heat and let it rest covered for 5 minutes. Fluff the rice with a fork.

Stir in the remaining lemon juice and zest. Mix in chopped fresh dill or parsley if desired. Adjust seasoning and serve.