Step 1

Heat the olive oil in a large pot over medium-high heat. Cook the onions for about 5-7 minutes, or until they are translucent and start to brown.

Step 2

Add the garlic, 1/4 cup of dill, and 1/4 cup of chives. Sauté everything for another minute or two.

Step 3

Add the spinach and cook for 3-4 minutes, just until it wilts down.

Step 4

Add the basmati rice and vegetable broth, then stir. Check if it needs some salt (my broth is fully seasoned). Bring it to a boil, cover the pot with a lid, and reduce the heat to medium-low. Simmer for 20 minutes.

Step 5

Open the lid and place the butter on top. Cover again, and let it rest for 5 minutes, allowing the butter to melt and the rice to finish cooking.

Step 6

Now add the 2 tbsp. of dill, lemon juice, and lemon zest. Stir everything well and serve.