- Parsley - 12 pieces
- Pork fillet - 600 Grams
- Water - 2 Cups
- Onions - 1 Piece
- Pepper and salt - - To taste
- Carrot - 2 pieces
- Vegetable oil - 100 Milliliters
- rice - 2 cups (oblong yellow)
- Garlic - 4 teeth
- Sweet pepper - 4 pieces
- Quince - 2 pieces
1. We clean carrots and onions, washed and cut into small cubes. On warmed oil (vegetable), we will save. 2. With meat, remove excess fat and veins, cut into medium pieces, rinse well in flowing water, we dry the pieces of meat on a linen towel or paper napkins. We add in carrots with onions, and for about twenty minutes we extinguish, the fire is not big. 3. Cut the quince into four or six pieces, remove the core. We cut it in uniform pieces. 4. Cut the peppers into four pieces, cut them with a short thin straw. In the casserole we add pepper, salt, spices and quince. We pour ode, mix, and for about twenty to thirty minutes with the lid closed leave on fire. Do not mix !!! 5. Add the raw garlic. In rice, we make the depressions and the garlic bed there. For ten minutes we'll put the cauldron in the oven. After kazan we will cover with a towel.
Servings: 6