Peel and finely dice the onions. Rinse the mint, spin dry, set aside a few leaves for decoration and chop the rest.
Finely chop the raisins. Roast the pine nuts.
Heat 1 tablespoon olive oil in a saucepan and sauté the onions for about 3 minutes until translucent. Add long grain rice, raisins and saffron and sauté. After about 3 minutes, add the vegetable soup and season with salt. Bring to a boil and then simmer for 15 minutes with a lid, then 5 minutes without a lid.
Mix the Greek yogurt with a pinch of salt and 1 tsp juice of a lemon.
Loosen the finished long-grain rice with a fork and fold in tomato pieces, mint, pine nuts, tamarin end paste and leftover olive oil just before serving. Form the long grain rice pilaf on plates, garnish with the mint leaves and bring to the table with 2-3 tablespoons of the Greek yogurt.
Tamarind paste can also be substituted with the juice of half a lemon.
Tip: Use a regular or light yogurt, yes, as needed!