INGREDIENTS

1. 400 grams chicken broth
2. 30 grams rice
3. 24 grams onions, finely shredded
4. 26 grams spring onions, finely shredded
5. 40 grams spinach
6. 50 grams sorrel
7. 40 grams carrots
8. 15 grams melted butter
9. 10 grams coriander or mint
10. 50 grams lavashana (thin sheets from dried alycha), soaked in water
11. Salt
12. Pepper 

Method:

1. Boil rice in the chicken broth. Add onions, spring onions, carrots, spinach, and sorrel. Add the lavashana, and season with salt and pepper.
2. Sprinkle with coriander or mint and serve.