Rinse 1 cup of medium-grain white rice until the water runs clear. Cover with water and soak for 20 minutes, then drain.
Heat ¼ cup of olive oil in a wide pot. Soften 1 chopped yellow onion for 5 minutes.
Add 450g of baby spinach, the juice of 1 lemon, 2 minced garlic cloves, and 2 tablespoons of tomato paste. Season with salt and black pepper. Stir until the spinach wilts.
Stir in 1½ teaspoons of dried mint, 1 teaspoon of dried dill, the drained rice, and 1½ cups of warm water. Boil for 3 minutes.
Cover and cook over low heat for about 20 minutes, until the rice is tender and the liquid is absorbed. Rest covered, off the heat, for 5-10 minutes, then fluff.
