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RECIPES
| Calories | 150,0 Kcal |
| Fat | 5,9 g |
| of which saturated fat | 2,3 g |
| Carbohydrates | 8,9 g |
| of which sugar | 1,8 g |
| Proteins | 13,8 g |
| Salt | 0,1 g |
| Calories | 150,0 Kcal |
| Fat | 5,9 g |
| of which saturated fat | 2,3 g |
| Carbohydrates | 8,9 g |
| of which sugar | 1,8 g |
| Proteins | 13,8 g |
| Salt | 0,1 g |
Put rice, water and a pinch of salt in a pot. Cut peppers in half and place them over the flame on your hob or under a hot grill (oven) until blackened and blistered. Finely chop parsley and scallion. Toast the pistachios until golden. Set aside. Rub the skin off the peppers with a knife. Slice into strips. Mix pepper strips, scallion, parsley, lemon zest, juice of the remaining lemon and a dash of olive oil with the arroz. Season with salt and pepper. Put rice, water and a pinch of salt in a pot. Cut peppers in half and place them over the flame on your hob or under a hot grill (oven) until blackened and blistered. Finely chop parsley and scallion. Toast the pistachios until golden. Set aside. Rub the skin off the peppers with a knife. Slice into strips. Mix pepper strips, scallion, parsley, lemon zest, juice of the remaining lemon and a dash of olive oil with the arroz. Season with salt and pepper. Cooking step by step
The rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 20 min until the rice has absorbed the water. 
The peppers I:
Put them in a bowl and cover. Let rest for 10 min. 
Prepare the ingredients:
Grate lemon zest and cut lemon in half.
Mix yoghurt and juice from half the lemon. Season with salt and pepper. 
To the frying pan:
Add a dash of oil to the pan and fry the meat until the desired doneness. Season with salt and pepper.
Let the meat rest 3 min before slicing. 
The peppers II:
The finishing touch:
Finely slice the steak and place on top of the rice.
Crumble over feta, scatter with pistachios, and serve with the yoghurt dressing. Cooking
step by stepThe rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 20 min until the rice has absorbed the water. 
The peppers I:
Put them in a bowl and cover. Let rest for 10 min. Prepare the ingredients:
Grate lemon zest and cut lemon in half.
Mix yoghurt and juice from half the lemon. Season with salt and pepper. To the frying pan:
Add a dash of oil to the pan and fry the meat until the desired doneness. Season with salt and pepper.
Let the meat rest 3 min before slicing. The peppers II:
The finishing touch:
Finely slice the steak and place on top of the rice.
Crumble over feta, scatter with pistachios, and serve with the yoghurt dressing.
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