Cem's pilaf

- put some olive oil in the pan. less than what can cover the base plate.
- measure pilaf and fry for a bit in olive oil. enough to turn some of
them white and
get a sizzling effect when you put water.
- put 2.5 water to 2 measure pilaf. cold water.
- stir only once or twice. bring it to boil.
- reduce to very low heat, cook until water disappears. test it with a
spoon. if you dip it
in vertically and you don't see wetness it's done.

for beans:
- water them the night before. boil almost 2/3 thru.
- empty water. put sauce (usualy tomate paste).
- slice onions. fry them in olive oil. put beans. put hot water to level beans.
-boil
-eat