# Slice the
onion and the
garlic cloves finely. Pell the
eggplant, wash the
mushrooms, dice them, remove the seeds of the
peppers, slice them finely. Mix the saffron with 1 tbsp.
# Put
olive oil into a pot and make it hot. Then add the
onion in it and roast for 5 minutes. Then add
eggplant,
garlic cloves and
pepper in it. Roast until the
eggplant softens.
# Add the
rice, which is washed with too much water and without resting it in water. Add salt, crushed red
pepper, the mixture of saffron and water and black
pepper also. Sauté the mixture for about 5-6 minutes.
# And then, add grated
tomato and 2 cups water, and mix it. Add the strained canned green
peas at first, then add
mushrooms in it, but do not stir.
# Cover the lid of the pot. After cooking it over medium heat for 15 minutes, cook it over low heat for 10 more minutes. In total 25 minutes. Then remove it form the stove and place a paper towel between the pot and its lid.
# After resting the pilaf for half an hour, stir it and serve hot.
