The author of the recipe recommends that you soak the rice for at least 30 minutes. But I, having experience of cooking this rice, I can say that if there is no time or desire, it is easy to forgo this step. The result in fact, and in another case will be excellent! So, let's prepare vegetables. Onions finely chop, carrots to RUB, the garlic through a press or finely chop.

On a heated pan pour vegetable oil (to cover bottom). Add the onion, garlic, carrots. Fry on medium heat for 3-4 minutes, stirring occasionally. If you soaked your rice, drain the water.

In a frying pan to the vegetables add the rice. Add spices. The author proposes in addition to use cardamom cumin and coriander, but I used cumin and curry. And, in General, the set of spices can vary depending on preference and mood. Cook for another 2-3 minutes, constantly stirring the rice and vegetables so that the rice grains are fully covered with oil.

Pour pilaf with water, add Bay leaf, salt and pepper to taste. To bring the pilaf to a boil over medium heat, reduce the heat. When the water is almost all absorbed into the rice, cover the pan with a lid and cook on slow fire for 10-15 minutes.

Remove pan from heat, without opening the cover. Give pilaf to stand for 5 minutes. Remove from pilaf Bay leaf. Add nuts.

Stir the pilaf and serve. If desired, garnish with greens.