Handful scallion - parsley, dill or a little bit of each
2cupswater or vegetable stock
Boil the sweet potato for 5 minutes until it’s just a bit tender and set on the side.
Wash the rice carefully until the water is clear (or soak in cold water for 20 minutes), let the rice sit in the colander to dry.
Chop the shallots or onion. Put the olive oil in a non stick sauce-pan and add the onions and spices. Saute in medium-low heat until onion is translucent. Remove from the pan and put in a medium bowl with the rice and scallion. Add salt and mix.
Peel the sweet potato and slice it into about ¼ inch / ½ cm slices. Drizzle a little olive oil into the pan and place the slices on the bottom of it.
Pour the rice over and put over high heat. Add water or stock and bring to a boil. Lower heat to simmer, close the pan (I wrap the lid with a clean kitchen towel to seal it completely) and cook for 12 minutes (if you soaked the rice for 20 minutes or more, cook it for 10 minutes)
When the rice is ready, let it cool for 5 -10 minutes then remove the lid. Place a large plate over the pan and quickly flip it. Tap the pan a few times then gently and slowly lift it up.
Serve with tahini as a side dish.
Play with the recipe; add different type of vegetables to the rice or in the bottom of the pot.
Add dried fruits such as raisins, prunes, apricot into the rice and serve with chopped nuts such as almonds and pistachio like the Arabs do.