# Rest the
rice in salty warm water for half an hour.
# Meanwhile, wash the
mushrooms by rubbing them by a brush, drain them and slice finely.
# Put the
mushroom pieces, finely sliced
garlic and 2 tbsp
olive oil into a large skillet. Roast them over high heat until the size of the
mushrooms decreases to half.
# Add finely sliced dill and black
pepper into the mixture which is removed from the stove, and stir it, let it stand to cool down.
# Wash the rested
rice with cold water, until the starch over it goes away, then drain it.
# Put 5 tbsp
olive oil into a pot and make it hot over medium heat. Then add well-drained
rice in it, roast it for about 5 minutes.
# Add 3 cups water, salt and granulated
sugar in it, cover the lid on.
# Firstly, cook it over medium heat for 10 minutes, then cook it over low heat for 10 minutes, in total 20 minutes. Place a paper towel or a fabric between the pot and its lid, rest the pilaf for half an hour.
# At the end of the resting time, add dill into the pilaf, stir it without mashing the
rice.
# Serve it warm or cold.
