Place the rice inside a fine-mesh strainer. Rinse it under cold water until the water becomes mostly clear. This removes excess starch and helps create lighter and fluffier grains.

Add rinsed rice, water, butter and salt to a saucepan. Bring everything to a gentle boil. Cover the saucepan, reduce the heat and cook for about fifteen minutes.

Turn off the heat when the water has disappeared. Keep the saucepan covered for another five minutes. This resting time allows the rice to finish steaming without becoming sticky.

While the rice cooks and heat olive oil in a large skillet. Use medium heat and allow the oil to become warm. Add chopped onion and cook until softened.

Add the ground beef to the skillet. Break it apart with a wooden spoon. Cook until browned and no longer pink, stirring regularly for even cooking.

Stir in minced garlic, paprika, cumin, oregano, salt and black pepper. Cook everything for about one minute. The spices will become fragrant and coat the beef beautifully.

Add diced tomato and tomato paste to the skillet. Stir well to combine everything. Cook for three to four minutes until the tomatoes soften and the mixture becomes rich.

Pour the beef broth into the skillet. Stir gently and reduce the heat. Let the beef mixture simmer for five to seven minutes until the sauce thickens slightly.

Remove the lid from the rice saucepan. Use a fork to gently separate the grains. Avoid stirring aggressively because that can make the rice heavy and sticky.

Spoon fluffy rice onto serving plates. Add generous portions of savory ground beef on top. Garnish with fresh parsley and serve with lemon wedges or yogurt.