Lemon Dill Rice

Using a fine mesh strainer, wash the rice under cold running water until the water runs clear (takes about a minute). And gently swirl the rice with hands as you wash. Then soak in room temperature water for 30 minutes. Strain after soaking.
Heat olive oil in a saucepan on low heat. Add grated ginger, minced garlic plus chopped green chili. Saute 2 minutes.
Pour in the broth while keeping the heat still low to avoid splattering. Alternatively, briefly remove the saucepan from the burner when adding the liquid.
Put the lid on, turn up the heat to high and bring the liquid to a boil. Then add drained rice, dried dill weed plus salt. Give a quick mix and cover with lid.
Cook until about 30% water is left – takes roughly 4 to 7 minutes. If foam / bubbles start to overflow, remove the lid for a few seconds then put it back.
To check if it's time for next step, remove the lid and look for a very thin layer of water bubbling on the surface.
Then add lemon juice, mix very gently, cover again and reduce the heat to the lowest setting you have. Let it steam for 10 minutes (setting a timer is important).
Next turn the heat off, remove the saucepan from burner but don't remove the lid. Let the rice rest covered for 10 minutes (not more).
Once the resting time is up, spoon out the rice, garnish with some chopped parsley (optional) and enjoy.