# Slice the
onion and green
onions finely.
# Put the
onion and green
onion slices and
lamb cubes into the pot, and place the pot over medium heat.
# Sauté until the colour of the
lamb cubes changes a little without oil addition, add the horse
bean seeds, add water to cover the ingredients.
# Cook until the whole water evaporates.
# Roast the washed and drained
rice with oil in a separate pot, until the
rice turns to white totally.
# Add water, salt and black
pepper, when the water reaches to the boiling point turn the heat to low and cook the pilaf for 17 minutes.
# At the end of the time add the sliced dill leaves, place a paper towel between the pot and its lid, and rest for steeping for 10 minutes.
# After steeping the pilaf, add the mixture in the other pot, and stir gently without breaking the
rice.
# Serve hot.
