# Put the
rice into a bowl and add hot salty water on it until the water covers it, rest it fro half an hour. Meanwhile rest the pistachios in boiling water for about 4 – 5 minutes, and decorticate them.
# Put the vegetable into a pot. When the oil turns to hot over heat, add the decorticated pistachios in it. After roasting it for about 1 – 2 minutes, add the thickly grated
carrot in it.
#Roast the
carrot with the pistachios until the
carrot dries. Add rested and washed
rice and salt in it. Roast until the
rice turns to transparent.
# Finally add 3 cups of cold water broth in it. Stir the mixture and cover the lid of the pot.
# Firstly, cook the pilaf over medium heat, then cook it over low heat for 10 minutes, then remove it from the stove. (20 minutes total.)
# Place a paper towel between the pot and its layer urgently, and rest the pilaf for half an hour.
# Wet a bowl when you want to serve the pilaf. Stir the pilaf gently and fill the pilaf into the bowl by forcing a little. Then reverse this bowl onto a flat service plate.
