Wash the full rice well and dip it for 15-20 minutes in cold water (enough to cover the 1-inch rice). Drain well.
Heat the olive oil in a large pan with a lid. Add the onions and cook for 3-4 minutes until translument. Add the garlic and barley paste, launching until the barley is golden. Mix the drained full rice to cover.
Add lemon juice and broth. Bring to a boil, then reduce the heat to the low. Cover and cook for about 30 minutes or until the rice is tender and the liquid is absorbed.
Remove from the heat and leave to rest, covered, for 10 minutes.
Discover and mix in parsley, dill and lemon zest.
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