فتة ريزوتو

Wash the Egyptian rice well and set it aside.

Finely chop the onion and mince the garlic, then heat ½ cup of olive oil and 2 tablespoons of vegetable oil in a pot over medium heat.

Add the chopped onion and minced garlic to the oil and sauté until they become soft

Add the tomato paste and mix well.

Add the washed rice, chopped tomatoes, chopped grape leaves, parsley, coriander, and mint, then mix everything well.

Pour in the lemon juice, pomegranate molasses, and spices (salt, black pepper, cumin, coriander, and curry powder), and stir the mixture

Pour hot water over the mixture, cover, and let it simmer on low heat for 30 minutes until the rice is fully cooked and absorbs the flavors.

Prepare the fattah sauce by mixing yogurt with mayonnaise, labneh, olive oil, lemon juice, salt, black pepper, and a teaspoon of pomegranate molasses.

For serving, place the cooked rice mixture on a serving plate and drizzle it with the yogurt sauce

Garnish with fried bread, toasted pine nuts, sumac, and extra pomegranate molasses before serving.