Rinse the rice under cool water in a fine mesh strainer until water runs clear. Drain well and set aside.

In a medium saucepan, heat butter and olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add the drained rice to the pot, stirring well. Sprinkle in ground turmeric and black pepper, then toast for 2-3 minutes.

Pour in warm chicken broth, add kosher salt, lemon zest, and bay leaf. Bring to a gentle boil, cover tightly and reduce heat to low.

Simmer for 15-17 minutes, then remove from heat and let it rest covered for an additional 5-10 minutes.

Remove the bay leaf and fluff the rice gently with a fork. Mix in lemon juice and chopped herbs.

Taste and adjust seasoning if necessary. Serve warm with grilled meats or roasted vegetables.