# Rest the cleaned
rice in boiling salt too much water. When the water turns to cool, wash the
rice with cold water for a few times and drain it.
# Put vegetable oil into the pot and make it hot over medium heat. Add finely sliced stalks of parsley in it.
# Roast the parsley stalks without burning them, just change their colour a little.
# Then add
rice and salt in it, roast it for about 8 – 10 minutes without breaking the
rice.
# Add drained canned green
peas onto the mixture, and sauté it for about 1 – 2 minutes.
# Finally add the broth or water in it, mix and cover the lid of the pot.
# Firstly coo kit over medium heat for 5 minutes, then cook over low heat for 15 minutes, and then remove it from the stove.
# Place a paper towel or a fabric between the pot and its lid, rest it for about 25 – 30 minutes.
# Wet the bowl just before serving the pilaf. Fill the rested and stirred pilaf into the bowl by forcing a little on the pilaf, and reverse it over a flat plate.
