Boil the rice in 400 ml salted water over medium heat in a closed saucepan for about 10 minutes. Chop all the dried fruits. Finely dice the onions and garlic.
Cut the seitan into cubes. Finely chop the parsley. Mix all the spices for the spice mixture.
Heat 3 tablespoons of oil in a pan and sauté the onions, garlic and seitan for a few minutes. Stir in the almonds and spice mixture. Stir in the tomato paste and sauté briefly. Deglaze with the vegetable stock. Stir in honey.
Add the rice and let everything simmer over a low heat for about 10-15 minutes until the liquid is absorbed.
Quarter the pointed peppers lengthways, remove the seeds and simmer them with the remaining oil in a grill pan for about 7 minutes on both sides over medium heat. Then set aside.
For the dip, mix the yogurt with half of the parsley and salt. Add other herbs or spices as you like.
Cut the spring onions into fine rings. Fry the rice over high heat for 5 minutes so that a crust forms on the bottom of the pan. Scrape this off with the spatula and turn the rice. Repeat this process a few times until the rice is slightly brown.
Serve the rice with paprika and yogurt dip.