# Firstly, cut the
carrot into a few pieces, put them into a small pot, add 1/3 cup water on it, cover the lid on, and cook it until it softens.
# Then cool the boiled
carrot pieces, dice them. Slice just the green sides of the green
onions finely.
# Put sunflower oil into the pot and make it hot. Then add
carrot and green
onions in it. Roast until the colour of the green
onion changes a little.
# Remove the
carrot and the green
onions from the oil by draining their extra oil. Add orzo into the oil, which you fried the
carrot and green
onions in it, stir.
# When the colour of the orzo turns to yellow, add boiled
chickpeas and fried
carrot and green
onions, sauté it for a while.
# Add the
rice, which is not rested in water but washed with cold water for a few times and then drained, into the mixture, roast it over medium heat for about 2 – 3 minutes.
# Add salt, water or broth into the mixture, cover the lid on. Firstly, cook it over medium heat, then cook over low heat for about 20 – 22 minutes.
# After turning off the stove, place a paper towel between the pot and its lid, rest the pilaf for half an hour at least.
# At the end of resting time, stir the pilaf gently without mashing it. Serve however you wish.
