# Rest the
rice in hot and salt too much water for half and hour. Slice the
sausages finely, slice the white side of the green
onions and its green side into separate bowls.
# Put vegetable oil into the pot. When the oil turns to hot over medium heat, add sliced white side of the green
onions. Roast until they soften.
# Add paste and sausage in it. Roast until the sausage slices grow.
# Add the
rice which is rested in water and washed a few times into the pot. Roast it for about 3 – 4 minutes without mashing the
sausages.
# Add finely sliced green side of the green
onions, salt and black
pepper into the pot, stir. Add water or broth in it.
# Cover the lid of the pot. Firstly, cook over medium heat, then cook it over low heat for about 20 – 22 minutes.
# Place a fabric or a paper towel between the pot and its lid, rest it for half an hour.
# At the end of the resting time, stir the pilaf without breaking the
rice. Fill the wet bowl by forcing a little on the pilaf, reverse the bowl onto service plate.
# Serve by garnishing with parsley and dill.
