Put a medium saucepan over low heat and pour in the oil.
Add the onion to the hot oil; add cardamom seeds and continue to cook and stir for about 3 minutes, or until the onion is translucent and everything is nicely coated with oil.
Increase the heat to medium; add in the rice, and cook and stir until it is warmed through.
Increase the heat, pour in the broth or water; stand back, it may sputter; stir, and bring to a boil.
Toss in the lemon zest, season with salt and pepper, and give everything a last stir.
Decrease heat, cover, and cook the rice until it is tender and has absorbed all (or almost all) of the liquid, 10-15 minutes, depending of the rice you've used.
Remove the pan from heat and let the rice sit for 2 minutes before fluffing it with a fork and serving.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.