# Clean the
rice, put it into a deep bowl, add boiling water on it, rest the
rice in water until it turns to cool.
# Pour half of the
olive oil into the pot and make it hot over medium heat. Add sliced white parts of the green
onions in it. When it softens, add 2 + 1/2 cups water. When it starts to boil, add the
rice, which is rested in water and then washed a few times, into the pot and cover the lid. Cook over low-medium heat for 15 minutes.
# At the end of cooking time, add sliced green parts of the green
onions, parsley, mint, dill, remaining
olive oil, granulated
sugar, black
pepper and salt into the mixture.
# Stir the pilaf gently without mashing the
rice, cover the lid, cook over very low heat for 10 more minutes.
# Remove it from the stove, rest and serve warm or cold.
# It is advised to serve the next day to increase the flavour of the pilaf.
