Heat the olive oil in a 3-quart / 2.8 L saucepan over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring now and then, until soft and translucent.

Add the garlic and cook for 30 seconds, until fragrant. Don't let it brown or it will taste bitter.

Add the rinsed rice and stir to coat it in the oil. Toast for 1 to 2 minutes, stirring, until the grains look slightly translucent at the edges.

Pour in the broth and add the lemon zest, salt, and pepper. Stir once, then bring to a boil over medium-high heat.

Cover the pot, lower the heat to low, and simmer for 15 to 18 minutes, without lifting the lid, until the liquid is absorbed and the rice is tender.

Turn off the heat and let the rice rest, covered, for 5 minutes. This lets the last of the steam finish cooking it evenly.

Remove the lid and fluff the rice gently with a fork. Taste a spoonful, the grains should be soft but still hold their shape, not mushy.

Stir in the lemon juice, parsley, dill, and mint until evenly mixed through the rice.

Taste and add more salt if needed, keeping in mind the feta will add extra saltiness. Sprinkle with crumbled feta if using, and serve warm or at room temperature.