Rinse the rice under cold water until the water runs clear. Drain well.
In a medium saucepan, bring the beef broth to a boil. Stir in the turmeric and 1/2 teaspoon salt.
Add the rinsed rice to the boiling broth, reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and liquid is absorbed.
While the rice cooks, heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes.
Drain excess fat if necessary.
Season the beef with cumin, paprika, black pepper, crushed red pepper flakes (if using), and the remaining 1/2 teaspoon salt. Stir well to combine and cook for another 2 minutes.
Fluff the cooked yellow rice with a fork.
Divide the yellow rice among four plates and top each with the seasoned ground beef.
Garnish with chopped fresh parsley and serve immediately.