Rinse the rice thoroughly under cold water until the water runs clear. Drain in a sieve.

For fluffier rice, squeeze the juice of a lemon over the drained rice and mix well.

Heat olive oil in a pot.

Set aside a small amount of the green onion tops for garnishing later.

Sauté the remaining chopped spring onions in the oil for 1 minute.

Add the rice to the pot and stir well to coat it with the oil until it turns slightly translucent.

Stir in the chopped prunes.

Pour in the hot water or stock. Season with salt and pepper.

Lower the heat and simmer gently for about 10 minutes.

Add the diced red bell pepper, the reserved green onion tops, and the diced carrot to the pot.

Continue cooking for another 5 minutes, until the rice absorbs all the liquid, and small steam holes appear on the surface

Cover the pot with a clean kitchen towel and place the lid on top. Let the rice rest for 5–10 minutes to finish steaming.

Serve warm with a dollop of strained yogurt on top for added creaminess.