Start by removing the stems from the parsley and dill, then finely chop all fresh herbs along with the spring onions.

Rinse the basmati rice at least five times in water until it runs clear, then boil it with salt for 10-15 minutes until al dente.

In a non-stick pot, add olive oil, layer flatbread, rice, herbs, and garlic, repeating until ingredients are used.

Insert chopsticks into the rice to make six holes for even steaming.

Wrap pot lid with a towel and cook on low heat for about 30 minutes.

Once cooked, flip the pot onto a platter, cut portions, and serve hot.