1/2tsplemon zest from salted lemons or from a fresh untreated lemon
1handful of baby spinachapprox. 20 g
1yellow or red onion
Finely chop the onion and garlic and fry in a saucepan with olive oil.
Add the spices and fry for 1 minute, stir.
Wash the rice well and add it to the spices together with the vegetable stock.
Stir, bring to the boil and then simmer gently for 8-10 minutes with the lid closed.
Peel a strip of the lemon, only the yellow part, and cut into very fine strips.
Stir in the spinach, raisins and lemons and continue cooking for 1 minute, possibly adding a little broth.
Peel the onion and chop into fine rings or cut into fine rings. Heat oil in a pan, add salt and the onion rings. Fry for about 5 minutes and then add the sugar. Now fry until the onions are golden yellow.
Garnish the rice with onions and coriander and season with salt.