How to make
Soak the rabbit in cold water with 2 tablespoons of vinegar for several hours. Then cut it into portioned pieces and fry it in 2 -3 tablespoons of oil. Add enough hot water to cover it, and cook the meat for about 40-50 minutes until it becomes tender and begins to separate from the bone.
Chop the onions finely and stew them. Add the rice, some water and once the rice becomes tender, add the chopped spinach, grated carrot, parsley and spearmint. Add the sliced mushrooms.
Season with black pepper and pour in 6 cups of the broth, in which the rabbit was boiled. Move the rice to a tray and arrange pieces of rabbit meat over it. Bake the dish until ready at 390°F (200 °C).
