# Rest the
rice in warm salty water for half an hour. Meanwhile, prepare the mixture with pastrami.
# Dice the
onion finely, roast it in 4 tbsp sunflower oil, until the
onions turns to yellow. Add the
mushrooms which are cut into 1/5 inch thickness and add the
garlic cloves in it whithout cutting into pieces. Cook until the water evaporated totally.
# Remove the fenugrek around the pastrami slices and cut them into finely, add into pot. Add 1/2 tsp salt and powdered red
pepper. Cover the lid of the pot and cook it for 5 minutes. Remove it from the stove.
# Wash the
rice which is rested in water, with cold too much water, and place it over the strainer.
# Put 1 tbsp butter and 4 tbsp sunflower oil into a separate pot. When the butter melts over medium heat, add
rice in it.
# Roast until the
rice turns to transparent, add salt and broth. Cover the lid of the pot. Firstly, cook over medium heat for 10 minutes, then cook it over low heat for 10 minutes (20 minutes total).
# Place a paper towel or a fabric between the pot and its lid, rest the pilaf for half an hour.
# At the end of the steeping time, stir the pilaf and pastrami mixture without mashing the
rice.
# Put the pilaf into a wet bowl by forcing a little on the pilaf.
# Reverse the pot onto a service plate and serve it.
