Heat butter in a skillet over medium heat until melted. Sauté onion and garlic until fragrant, about 1-2 minutes.
Stir in turmeric powder, then add rice, ensuring even coating and light toasting.
Pour in stock, season with salt and pepper, then mix well and bring to a boil. Reduce heat, cover with a lid, and simmer for 15 minutes.
Remove from heat and let it rest for 5 minutes before fluffing with a fork. Garnish with chopped parsley and serve. Enjoy!