In a medium pot heat the olive oil until it starts to shimmer. Add the onion and sauté until soft for about 5 minutes. Then add the zucchini and swirl for a 1-2 minutes and then add the rice and stir gently until the rice is coated with the olive oil.

Add the tomato, a pinch of sugar (if using), dry mint and about ¼ cup hot water, stir gently, lower heat to low, cover and let it simmer for about 20 minutes until rice is cooked. Add small amounts (2 tbsp at a time) of hot water if rice is drying out.

Once rice is cooked, remove from heat and add the chopped dill, ½ tsp fine sea salt, and a few grinds of fresh black pepper. Stir gently and cover pot again and let it sit 5 minutes.