# Put the vegetable oil into a pot and make it hot. Add finely sliced
onion and salt in it. Roast it until the
onion slices loose their shapes and become small.
# Add the
rice, which is not rested in water but washed with too much water, roast it for 5 minutes.
# Then add water or broth in it. Cover the lid of the pot on. Firstly, cook it over high heat for 5 minutes, then cook it over low heat for 15 minutes, in total 20 minutes.
# Place a paper towel between the pot and its lid, and rest it for half an hour.
# Meanwhile, put 2 tbsp vegetable oil and the
spinach which is washed and finely sliced, stir and cover the lid of the pot. Cook it over low heat for 20 – 25 minutes, remove it from the stove.
# Divide the rested pilaf into 3 pieces. Add the cooked
spinach into the first part of the pilaf, stir it gently. Add the
tomato paste which is mixed with 4 tbsp water, into the second part of the pilaf, stir it. Do not add anything into the third part of the pilaf.
# Wet a tray or a cake mould. Firstly put the pilaf with
spinach into the mould by forcing a little on it to shape it firmly. Then add the pilaf which is not mixed with anything, and then add the pilaf which is mixed with
tomato paste, by forcing a little on it.
# Bake the pilaf with its mould in the oven, which is preheated to 356F, for about 10 – minutes. Reverse it over a flat service plate.
