Sabzi Crispy Rice Bowl

Method

1. Stir the yogurt with the finely grated garlic and the salt, and chill until serving.

   Add in this stepGreek yogurt 120 gGarlic clove (for the yogurt) ½Salt (for the yogurt) 1 pinch

2. Break up the cold rice with your fingers and mix in the turmeric. Heat the oil in a non-stick 24 cm frying pan over medium heat, spread the rice in an even layer about 1.5 cm thick, press it down firmly with a spatula and cook without stirring for 10 min, until the bottom is a deep golden, crunchy crust; lift an edge to check. Slide it onto a board, crispy side up.

   Add in this stepCooked basmati rice, chilled (day-old is best) 300 gGround turmeric 1 pinchVegetable oil 1¾ tbsp

   medium heat

3. Wipe the pan, melt the butter over medium-high heat and add the sliced mushrooms. Cook for 6 min, leaving them alone for the first 2 minutes, until golden and their liquid has evaporated, then stir in the sliced garlic.

   Add in this stepButter 15 gButton mushrooms 200 gGarlic cloves 2

   medium-high heat

4. Turn the heat to medium heat, add the remaining oil and the finely chopped parsley, cilantro and spring onions, and fry for 5 min, stirring, until darker and fragrant. Stir in the fenugreek leaves and the drained beans and heat through. Season with lime juice, salt and pepper: it should taste bright, herby and sour.

   Add in this stepVegetable oil 1¼ tbspFlat-leaf parsley (leaves and tender stems) 50 gCilantro (leaves and tender stems) 30 gSpring onions 2Dried fenugreek leaves 2 tspCanned red kidney beans, drained 100 gLime (for juice) 1Salt ½ tspBlack pepper 1 pinch

   medium heat

5. Tip the mushroom mixture into a bowl. In the same pan over medium heat, fry the eggs for 3 min, until the whites are fully set and the edges crisp.

   Add in this stepEggs 2

   medium heat

6. Break the crispy rice into large pieces and divide among bowls. Top with the herb mushrooms, a spoonful of garlic yogurt and a fried egg, and serve at once.