Bakhsh pilaf in a cauldron

1. Beef is thoroughly washed. A tenderloin is perfect. Dry the meat with paper towels. Then cut very, very finely. It is important. The meat should be chopped with a sharp knife into the smallest cubes.

2. Cut the chicken fat as finely as the meat. To make the fat easier to cut, it must first be kept in the freezer for a while. Frozen fat is very easy and simple to cut.

3. My liver, cut large. We lower the liver into boiling water. At this time, the water stops boiling. We carefully monitor the water, when it boils again, we immediately take out the liver. Cool a little and cut into very small cubes.

4. Cilantro, parsley, dill, basil, green onions - all this is washed with running water, we sort out where it is necessary to cut off the stalks (for cilantro, parsley). Then alternately cut as small as possible.

5. Vegetable oil is poured into a cauldron, sent to the fire. Then we put the meat in hot oil, fry until it turns white. Then add the liver and chicken fat. Fry very quickly, stirring. Salt and pepper.

6. In total, it should take about 15 minutes to roast the ingredients. Then we spread all the greens to them. Mix well so that the greens are covered with juices and melted fat.

7. Peel the onion, cut into cubes. The rice is thoroughly washed, put in a bowl. Add onion to rice and pour olive oil, mix everything well. We put it in the cauldron.

8. Top up the water just enough so that all the ingredients are covered with liquid. Evaporate the water. When the liquid leaves the surface, but still remains at the bottom, we turn down the fire. Cook stirring until the rice is cooked and the water is completely gone.

9. Then remove the cauldron from the fire, cover with a lid, wrap a towel over it. We leave it like this for forty minutes. After that, you can serve it on the table.

Bon appetit!