1. Start by rinsing your rice thoroughly under cold water until the water runs clear. This helps remove excess starch and keeps the grains fluffy—not sticky.
2. In a medium saucepan, bring 3 cups of water or vegetable broth to a boil. Add the rinsed rice, a pinch of salt, and the turmeric powder. Stir once, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Resist the urge to lift the lid! This steam-cooks the rice perfectly.
3. While the rice cooks, heat the olive oil or ghee in a small skillet over medium heat. Add the mustard seeds and wait for them to start popping—this usually takes about 30 seconds. Be careful; they can jump out of the pan!
4. If you’re using green chili, add it to the skillet now and sauté for about 1 minute until fragrant.
5. Once the rice is done, fluff it gently with a fork to separate the grains. Transfer it to a large mixing bowl.
6. Pour the tempered oil, mustard seeds, and chili mixture over the rice. Immediately add the fresh lemon juice and lemon zest, folding everything together gently but thoroughly.
7. Stir in the chopped cilantro or parsley and the toasted nuts, if using. Season with salt and freshly ground black pepper to taste.
8. Give it one last gentle mix, then cover and let it sit for 5 minutes so the flavors can meld beautifully.

My little tip here, learned from years of juggling cooking with my kids underfoot, is to prep all your ingredients before you start cooking. Having everything chopped and measured means you can keep the flow going and avoid any last-minute scrambling—trust me, it makes weeknight cooking much more enjoyable!