Ingredients for the Recipe;

• 2 cups of rice
• 250 grams of beef
• 2 carrots
• 1 dry onion
• 2 cloves
• 2 spoonful butter
• 3 tablespoons olive oil
• 3 cups of hot water
• 1 pinch of salt
• 1 pinch of black pepper
• 1 pinch of spice

For the above;

• 1 tea glass of almond
• 1 tablespoon of peanuts
• 1 tablespoon of oil
• 1 pinch of parsley

Fabrication;

Place the rice in a bowl without washing it, sprinkle plenty of salt on top, add enough warm water to rise on top, then set aside to rise for about 30 minutes. Roast until the meats let out the water and absorb the water again, add enough hot water to cover the meats and continue to cook, stirring occasionally, until the meats have absorbed all the water. Finely chop the onions in a half-moon shape. Peel the carrots and cut them like a matchstick. Take 1 tablespoon butter and 3 tablespoons olive oil in a rice pan and fry the onions until they turn pink. After the onions are roasted, add the chopped carrots and fry them well. Then strain the swollen rice and wash it with plenty of water, add it. Add the salt, black pepper and allspice, and add 3 cups of hot water. After it starts to boil, close the lid and reduce the heat and let it cook for about 10 minutes until the rice has absorbed the water. Put the almonds in a bowl, add enough hot water to cover them, and leave them to soften. In a separate pan, take 1 tablespoon of oil and roast the almonds and peanuts. Put the rice on a serving plate and pour the meat on top. Sprinkle the roasted almonds and peanuts on top, decorate with finely chopped parsley and serve hot.