Rinse the rice under cold water until the water runs clear. Drain well.

In a medium pot, heat olive oil over medium heat. Add the rinsed rice and sauté for about 2-3 minutes until slightly translucent.

Pour in the chicken or vegetable broth, lemon juice, and lemon zest. Stir gently to combine and bring to a boil, then reduce to a simmer.

Cover the pot with a lid and let it cook for about 15-18 minutes until the rice absorbs all the liquid.

After cooking, let it sit covered for about 5 minutes, then fluff the rice with a fork, mixing in the fresh parsley and dill.

Plate your pilaf and top with toasted pine nuts and feta cheese if desired.