Heat the oil in a cooking pan over medium-high heat. Add the rice and stir till every grain is coated with oil and you hear a sizzle. Add two teaspoons of salt, pepper, cayenne pepper, and scallion, and cook for regarding one minute.
Add dill, mint, spinach, and a couple of 3/4 cups of water. Stir till everything is well mixed and convey to a boil.
Cover, scale back heat to medium-low and cook till rice is tender, within twenty-five minutes. If rice isn't hard-baked once twenty-five minutes, add a bit of water, cover, and continue to change state till tender.
Uncover and mix well. Cover once more and let rest for five minutes. Style and add a lot of salt if required.
Divide the rice mixture equally among six bowls. Squeeze every serving with 0.5 a lemon and high with feta, preserved onions, chili flakes, and a bit of vegetable oil.