# Put the vegetable oil into a pot and make it hot. Add finely sliced onion
and salt in it. Roast it until the onion
slices loose their shapes and become small.
# Add the rice
, which is not rested in water but washed with too much water, roast it for 5 minutes.
# Then add water or broth in it. Cover the lid of the pot on. Firstly, cook it over high heat for 5 minutes, then cook it over low heat for 15 minutes, in total 20 minutes.
# Place a paper towel between the pot and its lid, and rest it for half an hour.
# Meanwhile, put 2 tbsp vegetable oil and the spinach
which is washed and finely sliced, stir and cover the lid of the pot. Cook it over low heat for 20 25 minutes, remove it from the stove.
# Divide the rested pilaf into 3 pieces. Add the cooked spinach
into the first part of the pilaf, stir it gently. Add the tomato
paste which is mixed with 4 tbsp water, into the second part of the pilaf, stir it. Do not add anything into the third part of the pilaf.
# Wet a tray or a cake mould. Firstly put the pilaf with spinach
into the mould by forcing a little on it to shape it firmly. Then add the pilaf which is not mixed with anything, and then add the pilaf which is mixed with tomato
paste, by forcing a little on it.
# Bake the pilaf with its mould in the oven, which is preheated to 356F, for about 10 minutes. Reverse it over a flat service plate.