Rinse the rice under cold water until the water runs clear, then drain well.
In a medium saucepan, bring the beef broth to a boil.
Add the rinsed rice and turmeric to the boiling broth, stir once, then reduce heat to low and cover.
Simmer the rice for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
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.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it up with a spoon.
Cook the beef until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Stir in ground cumin, smoked paprika, black pepper, salt, and crushed red pepper flakes into the beef.
Cook for an additional 2 minutes to allow the spices to blend.
Fluff the cooked yellow rice with a fork and transfer to a serving dish.
Top the rice with the seasoned ground beef mixture.
Garnish with chopped fresh parsley before serving.