Greek spinach rice

Finely chop the dill and mint with a sharp knife; a dull knife crushes them and turns them black.

Pour the olive oil into a saucepan over medium-high heat, add the rice and stir until every grain is coated and starts to sizzle, without browning.

Add salt, pepper, cayenne and the green onions and cook about a minute.

Add the dill, mint, spinach and cold water, and mix thoroughly and uniformly so the rice cooks evenly while it comes to a simmer.

Once it bubbles enthusiastically, cover tightly, reduce to medium-low and simmer exactly 25 minutes for medium grain rice; long grain may be done a few minutes sooner.

Uncover, turn off the heat and stir with a spoon rather than a fork, rubbing a little starch off the grains for a creamier texture.

Cover and rest with the heat off about five minutes; uncover and check for salt.

Spoon into a bowl and make a well in the top.

Squeeze at least half a fresh lemon over each serving.

Top with crumbled feta and pickled red onions, a pinch of Aleppo chili flakes if wanted, and a drizzle of Greek olive oil.