1. Heat the olive oil in a large deep skillet over medium heat. Add the chopped onion and a pinch of salt and cook, stirring often, until the onion is soft and lightly golden around the edges.

2. Stir in the minced garlic and cook for 30 to 60 seconds, just until fragrant, being careful not to let it brown.

3. Sprinkle in the cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, cardamom, cayenne, remaining salt, and black pepper. Stir constantly for about 30 seconds so the spices toast and become very fragrant.

4. Add the rinsed and drained rice and the tomato paste to the skillet. Stir well so every grain of rice is coated in the spiced oil and tomato paste, then cook for 1 to 2 minutes to lightly toast the rice.

5. Pour in the broth and add the kidney beans. Stir, scraping along the bottom of the pan to release any browned bits. Bring the mixture to a gentle simmer.

6. Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 15 to 18 minutes, or until the rice is tender and most of the liquid has been absorbed.

7. Turn off the heat and let the skillet sit, still covered, for 5 minutes to allow the rice to finish steaming.

8. Remove the lid and add the lemon juice, chopped parsley, chopped cilantro, and butter if using. Fluff gently with a fork until the herbs and butter are evenly distributed.

9. Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed. Serve hot, topped with extra herbs or your favorite toppings such as Greek yogurt or a drizzle of tahini.