1. Cut beef into small pieces, cook 1–2 hours until completely tender.
2. Sauté finely chopped onion and grated carrot in beef fat or olive oil until soft.
3. Dissolve tomato paste in 1 cup hot beef stock. Add dry spices and crushed garlic.
4. Remove beef from stock. Add sautéed vegetables and spiced tomato mixture to stock. Add rice, simmer 15 minutes.
5. Return beef to pot, heat through, adjust seasoning. Serve with generous fresh herbs in each bowl.
Ingredients
Orange Wine Pairing
Kisi, or Rkatsiteli from Karheti region