How to make
The carp is cleaned and washed, put in a baking pan, drizzled with a little vinegar to stand and its aroma to disappear.
During this time, the filling for stuffing the carp is prepared. Cut the onion in a pan and fry it with oil and a little water.
After it is ready, 1 handful of rice is added to it to fry and then 1 cup of water is poured in to cook the rice completely.
When it is semi-cooked, remove it from the heat and season it with salt, black pepper and savory herb.
The carp is washed from the vinegar and filled with the solution, which we prepared with the rice. It is sewn up and the rest of the filling is placed next to the carp in the baking pan.
The stuffed carp is cut on top, cuts are made in 3-4 places. Pour 2 cups of water and cover it with foil.
It is baked in a heated oven at 430°F (220°C) for about 30 minutes and then served still warm.
The stuffed carp with rice is ready.
