Place the rice in a fine mesh strainer and rinse it under cold water until the water runs clear.
In a saucepan, heat the olive oil over medium heat. Add the minced garlic and turmeric, and sauté for about 1 minute until fragrant. Stir in the rice and cook for an additional 2-3 minutes, stirring occasionally until the rice is coated in oil and lightly toasted.
Pour in the vegetable or chicken broth, lemon juice, and lemon zest. Season with salt and pepper to taste. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for about 15-20 minutes or until the rice is tender and the liquid has been absorbed.
Remove the saucepan from heat and let it sit, covered, for about 5 minutes. This allows the rice to steam and become even fluffier. Using a fork, fluff the rice gently. Add the chopped parsley, basil, dill, and salt, to taste and gently fold them into the rice.