First you need to prepare the rice. Rice is Basmati, I used rice TM Mistral. By and large, this operation is not mandatory, it seems to me that the quality of the rice allows you to skip this step... But I followed the recipe. Wash the rice with cold water, after that pour cold water and leave for 15 minutes. That again washed and dried with paper towels.

While the rice is soaking, we finely cut the garlic and onions cut thin half rings - I used shallots. Also get the necessary spices...

... and cut the tomatoes in small cubes.

Preparations are complete, begin the actual cooking process. In a saucepan with a thick bottom, pour olive oil, nagreva, throw in the onion, garlic, cumin, cinnamon sticks, pepper and cloves (after I have pounded them in a mortar) and fry on medium heat, stirring, for 2-3 minutes. Add the peas, tomatoes, tomato paste and drained rice, stir, simmer for another 2-3 minutes. Now sleeps the greens (I don't like cilantro, so I took the Basil and dill), pour cold water, add salt, mix well, bring to a boil. The TIGHT fitting lid, diminish the fire to a minimum or almost and allow to cook/go out for 10 minutes. Turn off the heat and leave for another 8 minutes.

Until the rice "comes" lay the table and heated the plates. When the time came, stir contents of the pan, arrange on plates and serve immediately. If you want you can even sprinkle with herbs.