# Put the vegetable oil into the pot, when it turns to hot over medium heat, add the chopped
onion in it.
# When the
onions get roasted and turn to transparent, add the
carrots which are sliced a little bit thicker than match, add washed and strained cracked wheat, add saffron or curry also.
# After roasting the ingredients for about 3 – 4 minutes, add 3 + 1/2 cups of water or broth in it.
# Cover the lid of the pot of pilaf, at first cook it over medium heat, then cook it over low heat for 15 minutes.
# Add salt, black
pepper, sesame, allspice and cinnamon into the pilaf, and stir it. Cover the lid of the pot and cook for about 1 - 2 minutes more over low heat.
# Remove the pilaf from the stove and rest it for half an hour. (There is no need to place ad paper towel between the pot and its lid.)
# Place it onto the service plates while it is hot yet, and sprinkle
walnut which is pounded thickly all over the pilaf. Serve the pilaf with green
onions.
