In a medium saucepan, heat olive oil over medium-low heat. Once shimmering, add onion and garlic. Sauté for 2-3 minutes until the onion is translucent.

Stir in the washed basmati rice and toast lightly for about 1 minute. Add lemon juice, stock, and sea salt. Bring to a rolling boil.

Once boiling, reduce heat to low, cover, and simmer for 12-14 minutes without lifting the lid.

After cooking, turn off the heat and let it rest covered for 10 minutes. Fluff with a fork afterward.

Finally, stir in lemon zest, parsley, and dill. Garnish with additional lemon and dill if desired.