# Wash the
rice, rest it in warm water for half an hour at least.
# Slice the white side of the green
onions finely, and roast it with half of the oil in a skillet.
# After roasting the green
onions particularly, add the thickly grated
zucchinis, stir. Cover the lid of the pot and cook it for 10 minutes at least without salt addition.
# Put the remaining oil into a separate pot and make it hot. Then add the drained and well washed
rice into the mixture, roast it for 5 minutes without breaking the
rice.
# Add the mixture of
zucchini into the roasted
rice, sprinkle salt all over. Add 3 cups water or broth in it.
# Cover the lid of the pot. Firstly cook it over high heat for 10 minutes, then cook over low heat for 10 more minutes, in total 20 minutes.
# Cover the pilaf, which is removed from the stove, with paper towel and rest the pilaf for half an hour.
# Wet a bowl just before serving the pilaf, fill the bowl with pilaf by forcing a little on it, then reverse the pilaf over the service plate.
# Place dill over the pilaf and serve it hot.
