How to cook
Heat up 1 finger width of oil in a pot and fry the finely chopped leeks and pitted and chopped olives.
Once softened a little, sprinkle black pepper and paprika (eyeball it) and add the rice. Stir until braised and pour in 1 cup of water. Sprinkle on the spearmint, salt to taste and transfer to a tray.
Pour in enough warm water (depending on the rice type) and put to bake until ready in a moderately preheated oven.