# Slice the onion
and the garlic
cloves finely. Pell the eggplant
, wash the mushroom
s, dice them, remove the seeds of the pepper
s, slice them finely. Mix the saffron with 1 tbsp.
# Put olive
oil into a pot and make it hot. Then add the onion
in it and roast for 5 minutes. Then add eggplant
cloves and pepper
in it. Roast until the eggplant
# Add the rice
, which is washed with too much water and without resting it in water. Add salt, crushed red pepper
, the mixture of saffron and water and black pepper
also. Sauté the mixture for about 5-6 minutes.
# And then, add grated tomato
and 2 cups water, and mix it. Add the strained canned green peas
at first, then add mushroom
s in it, but do not stir.
# Cover the lid of the pot. After cooking it over medium heat for 15 minutes, cook it over low heat for 10 more minutes. In total 25 minutes. Then remove it form the stove and place a paper towel between the pot and its lid.
# After resting the pilaf for half an hour, stir it and serve hot.