Put ½ cup of water in a small bowl and sprinkle over the fenugreek. Keep fenugreek in water for 2-3 hours then drain from exceeding water then set aside.
Meanwhile, heat oil in a large saucepan and sauté spring onion for 2 minutes. Add potato, tomato, MAGGI Chicken Stock cubes, rice, cumin powder and the additional water. Bring to a boil and simmer on low heat for 20 minutes or until potatoes and rice are well cooked.
Whip fenugreek for 5 minutes or until it rises and becomes white in color. Add green sahawek mixture and combine with fenugreek.
Put Yemeni rock pan on high heat until it becomes very hot then pour into the prepared Salta topped with fenugreek mixture.
To make green sahawek: Put all sahawek ingredients in blender and blend for 3 minutes or until is smooth.
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