How to make
Cut the onions and carrots finely and braise them in 2-3 tablespoons of oil until softened. Add the peeled and diced zucchini and braise for another 10 min. until the excess liquid evaporates.
Add the rice and braise until glassy, then remove from the fire and season with salt and black pepper (optional).
Transfer the mixture to an appropriate tray, sprinkle with the finely chopped dill. Pour in 3 cups of water and bake in a preheated 390°F (200°C) oven until the rice is cooked.
Serve the dish warm with a little yoghurt.
