Sweat 5 1/2 oz chopped spring onions in 5 floz olive oil. Add 2 oz chopped dill, 4 1/2 lb boiled spinach and salt, cover with a lid and cook for 5 minutes, then add 4 1/2 oz short-grain rice.

Pour in 5 floz boiling chicken stock, cover with a cloth and lid and simmer gently for 10 minutes.

When cooked, the liquor should have been completely absorbed by the rice. Keep covered for 10 minutes before serving.