Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5–7 minutes, until translucent.

Add the minced garlic, half of the fresh dill, and half of the chives. Sauté for another 1–2 minutes until aromatic.

Stir in the baby spinach and allow it to wilt for about 3–4 minutes.

Add the basmati rice along with salt and pepper to taste. Pour in the vegetable broth and stir to combine. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes.

Remove from heat and let sit, covered, for 5 minutes. Stir in the butter, lemon juice, zest, and remaining herbs.

Transfer to a serving dish and top with crumbled feta cheese if desired. Serve with fresh lemon wedges.