Ingredients:
Serving 4
500 g rice
2 kg spinach leaves
200 g dried plums
250 g strained yogurt
3 eggs
6 tablespoons fried chopped onions
2 tablespoons strong brewed saffron
Salt and pepper as per taste
liquid oil
200 g minced meat plus 1 medium-sized onion, if desired

Procedure:
If you'd like to apply meat, you can mix 200 g minced meat with 1 grated onion as well as salt and pepper. Make into meatballs and saute a bit in a pan.
Wash the rice and soak in cold, slated water for 1 whole hour. Chop spinach leaves finely, 2 cm-pieces, and put in a dish over the flame. Add in 2 spoons water to keep spinach from sticking to the dish. Wait till its water comes out. Then saute with 2 spoos of oil.
Wash the plums and soak in a bowl of water till soft. Remove the seeds and crush well with your palm. You can also chop them up.
Add the plum paste into the pot of spinach along with salt and pepper. Mix well and reduce the heat and give it 15 minutes till the tastes are combined.
In a bowl, crack the eggs and add in salt, pepper and yogurt as well and beat well till soft and consistent.
Pour 3 liters of water inside a pot and bring to a boil. Drain the rice and add into the pot with salt. Once rice is half-cooked, almost stiff as it should be cooked with yogurt as well, strain it and wait till the water is drained and it is cool. Add the strained rice into the bowl of yogurt and eggs and mix well.
Take a non-stick pot and grease the bottom with spoons oil. Place the mixture of rice in the bottom, 2 cm thick, and compress with a spoon. Set a layer of spinach mixture on top of it. Try to preserve a distance of 1 cm from the wall of the pot. Compress again with the back of the spoon. Put meatballs and fried onions on the third layer. Finally put the remaining rice over and do compress repeatedly. Wrap the dish with aluminum foil and make some holes inside it with a fork to let the steam out.
Put the dish inside the middle shelf of the oven, preheated for 15 minutes, and cook at 175 degrees Celsius or 350 degrees Fahrenheit. allow 45 minutes till golden in color. If needed, give it 15 more minutes to cook properly.
If you want to prepare it over the stove, put the dish over the high heat 10 miuntes and then lower the heat too much and wrap up the lid of the pot in a clean piece of cloth and let it there for another 1 1/2 hours. You are recommended to apply heat diffuser. Serve with vegetables and Doogh. Bon Appetit!