Sauté the onions in a pot with olive oil for a few minutes. Add the grated carrot and cook until it softens slightly.

Add the frozen spinach, parsley, and dill. Cook for a few minutes. Add the diced tomatoes, a little water, and salt. Cook until the vegetables are almost tender.

Meanwhile, cook the basmati rice for 6-7 minutes, so it is still slightly firm.

When the vegetables are nearly done, drain the rice and add it to the pot. Stir, add paprika, and cook until the liquid is absorbed and the rice is fully tender.

Done! Serve with cayenne pepper.