Soak the rice and cut the carrots, potato, and zucchini into small cubes. You can substitute or add other vegetables as available.

Boil the vegetables until half-cooked, then let them cool.

Drain the rice and cook it with a little oil without salt, then let it cool completely.

Once the rice and vegetables have cooled, cut the onion and bell pepper into small cubes.

Place the butter in a cooking pot, add the onion, and stir it a little. Then add the rest of the vegetables and sauté them in the butter.

Continue stirring the vegetables until they soften, then add the previously cooked rice and mix it with the vegetables. Add half of the soy sauce and stir.

Add the spices, olive oil, salt, curry powder, and pomegranate molasses, then add the remaining soy sauce and stir well for 5 minutes.

Serve on a platter. It can be served with fried chicken or you can add chicken pieces to the vegetables and rice, or substitute shrimp for the chicken pieces. Serve with a little soy sauce on the side.