Chopped onion and carrot sauté gently in a small saucepan with the oil. Add the cleaned and washed rice and stir well until the rice is very white, then add the red pepper and again confuse and subtract from the fire. Sprinkle with a little turmeric, basil, curry and salt and mix. Pour the mixture into pan, then add the tomato puree on top, so that there is everywhere and arrange the olives. Pour dish with water and bake in the oven until the evaporation of water. Finally sprinkle with chopped parsley, best is fresh. * With your choice can the addition of tomatoes and put 1/2 tsp sugar to take their acidity.