# Firstly rest cleaned
rice in hot salty too much water for half an hour, wash it with cold water for a few times and drain it.
# Put vegetable oil into the pot and make it hot. Then add diced
chicken liver in it and roast until the broth evaporates.
# Add
rice and salt in it, roast for about 4 – 5 minutes, then add 3 cups water in it, cover the lid of the pot.
# Cook it over low-medium heat for about 20 minutes. Cover it with a paper towel and rest it for half an hour.
# Put 2 tbsp vegetable oil into a separate pot and make it hot. Add pine nuts into the pot and roast them until they darken.
# Add finely sliced long green
peppers, 2 minutes later add the
mushrooms into the pot. Cook until the
mushrooms turn to watery.
# Wet a medium bowl just before service. Firstly put 1/6 of the
mushroom mixture into the bowl by forcing a little on it, and then add 1/6 of the pilaf on it and reverse the bowl over a flat service plate.
# Garnish however you wish and serve.
