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Heat medium 3-quart pot over medium-high heat with oil. Add minced garlic. Cook for 2 minutes. Don't burn garlic. Lightly brown. Add rice. Constantly toss and stir to coat rice with garlic and oil and lightly toast rice. Add chicken stock, curry powder and bring to a boil. Reduce heat and cover on simmer til rice has absorbed liquid (about 20 minutes). During last 5 minutes of cooking rice, remove lid, add butter, rosemary and parsley. Stir. Recover. If liquid is absorbed, reduce heat to low and keep warm. If rice appears dry, add small amount of olive oil. I recommend doing this anyway, as the Extra Virgin Olive Oil adds wonderful flavor. Just before serving, add lemon zest to pot and toss to combine all ingredients. Salt and pepper to taste.
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Extra-long aged grains — biryani, pilaf, separate fluffy rice
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Extra-long aged grains — biryani, pilaf, separate fluffy rice
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Adjustable stand — hold cookbook or tablet at eye level while cooking