Put the rice in a bowl, cover with cold water, then squish with your hands to wash the rice until the water goes cloudy.

Drain the rice and repeat three to five times, until the water runs clear, then cover with fresh cold water and put to one side.

To cook the onions, heat four tablespoons of oil in a wide saute pan.

When it’s hot, add the sliced onions and a teaspoon of salt, and cook, stirring occasionally, for eight to 10 minutes, until soft and browning.

Add the courgettes and cook, stirring every now and then, for 15 minutes.

Stir in the garlic, coriander and cumin, cook for a couple of minutes, until the raw garlic smell has gone, then take off the heat and leave to cool.

Drain the rice, put it in a medium saucepan for which you have a tight-fitting lid, then pour over the vegetable stock and bring to a boil.

Once it’s boiling, turn down the heat to a whisper, cover and leave to cook for 10 minutes.

Take off the heat and set aside, lid still on, for another 10 minutes.

To make the pistachio yoghurt, in a small bowl mix the pistachios, coriander, chillies, agave syrup, salt and lemon juice with four tablespoons of olive oil.

In a second small bowl, mix the yoghurt with a big pinch of salt, then thin with up to 50ml water until it’s the texture of double cream.

Stir well, then top with the pistachio mixture.

Tip the courgette mix on to the hot rice, tear in most of the mint leaves and fold in until well combined.

Transfer to a platter, top with the remaining mint and serve with the salted pistachio yoghurt alongside.