Ingredients

• Beef brisket, boneless 500 g
• Water 2.2 L
• Sunflower oil 2 tbsp
• Onions, finely chopped 2 medium (250 g)
• Long-grain white rice 80 g
• Walnuts, finely ground 80 g
• Tkemali (sour plum sauce) 4 tbsp (65 g)
• Tomato paste 2 tbsp (32 g)
• Garlic, crushed 5 cloves (20 g)
• Khmeli-suneli spice blend 2 tsp
• Dried chili flakes 0.5 tsp
• Fresh cilantro, chopped 1 bunch (30 g)
• Salt 1 tbsp (18 g), to taste

Instructions

1. 1

   Cut the beef into 3 cm pieces, cover with the water, bring to a boil, skim off the foam and simmer, partly covered, for 1.5 hours until tender.

2. 2

   Meanwhile, fry the onions in the oil over medium heat for 8 minutes until soft and golden, then stir in the tomato paste and cook for 2 minutes.

3. 3

   Rinse the rice, add it to the broth with the onion mixture and cook for 10 minutes.

4. 4

   Stir the tkemali into the soup, then add the walnuts, half the garlic, the khmeli-suneli and the chili flakes.

5. 5

   Season with the salt and simmer for another 8 to 10 minutes, until the rice is soft.

6. 6

   Take the pot off the heat, stir in the cilantro and the remaining garlic, cover and leave for 10 minutes before serving.