Put a medium saucepan over medium-high heat. Add the rinsed rice, turmeric, 1/2 teaspoon of the salt, and 1 1/2 cups water to the saucepan.

Bring the water to a boil. Cover the saucepan, turn the heat to low, and cook the rice for 15 minutes.

Put the yogurt in a small bowl. Stir in half of the cilantro, the lemon zest, 1 tablespoon of the lemon juice, and a small pinch of salt.

Set the yogurt sauce aside. If you want it extra cold, place the bowl in the refrigerator while you cook the rest of the meal.

Put the chopped spinach and sliced onion in a large bowl. Separate the onion slices with your fingers so they do not stay in one clump.

Add the chickpea flour, baking powder, cumin, black pepper, the remaining cilantro, and the remaining 1 1/4 teaspoons salt to the bowl with the vegetables.

Pour 3/4 cup water into the bowl. Stir until you have a thick batter that coats the spinach and onion and holds together when pressed with the spoon.

Let the batter stand for 5 minutes. This gives the chickpea flour time to absorb the water and helps the fritters hold their shape.

When the rice has cooked for 15 minutes, take the saucepan off the heat. Leave it covered for 5 minutes so the grains finish steaming.

Uncover the saucepan. Fluff the rice with a fork, then stir in the remaining lemon juice and cover the pan loosely to keep the rice warm.

Pour enough oil into a large skillet to cover the bottom by about 1/8 inch. Heat the skillet over medium heat until a small drop of batter sizzles right away.

Scoop 4 scant 1/4-cup mounds of batter into the skillet. Flatten each mound gently with the back of the spoon so the fritters are about 1/2 inch thick.