Rinse the basmati rice in a fine-mesh strainer under cold running water for about 2-3 minutes until the water runs clear.

Heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for approximately 1 minute, stirring continuously.

Stir in turmeric, salt, and black pepper. Cook the spices for about 30 seconds until fragrant.

Add the rinsed rice to the saucepan, stirring well to coat each grain. Cook for about 1 minute.

Pour in water or vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15-20 minutes.

Remove from heat and let sit covered for an additional 5 minutes. Fluff with a fork before serving and garnish with fresh parsley.