Ingredients
- 1/4 cup olive oil
- 1 bunch fresh spring onions, finely chopped (reserve some green tops for garnish)
- 2 cups long-grain rice
- 12 dried prunes, pitted and finely chopped
- 4 cups stock (of your choice) or hot water
- 1 red bell pepper, finely diced
- 1 carrot, finely diced
- Salt and pepper to taste
- A dollop of strained yogurt
Ingredients
- Rinse the rice thoroughly under cold water until the water runs clear. Drain in a sieve.
- For fluffier rice, squeeze the juice of a lemon over the drained rice and mix well.
- Heat olive oil in a pot.
- Set aside a small amount of the green onion tops for garnishing later.
- Sauté the remaining chopped spring onions in the oil for 1 minute.
- Add the rice to the pot and stir well to coat it with the oil until it turns slightly translucent.
- Stir in the chopped prunes.
- Pour in the hot water or stock. Season with salt and pepper.
- Lower the heat and simmer gently for about 10 minutes.
- Add the diced red bell pepper, the reserved green onion tops, and the diced carrot to the pot.
- Continue cooking for another 5 minutes, until the rice absorbs all the liquid, and small steam holes appear on the surface
- Cover the pot with a clean kitchen towel and place the lid on top. Let the rice rest for 5–10 minutes to finish steaming.
- Serve warm with a dollop of strained yogurt on top for added creaminess.
