How to make
Boil the meat, which you've cut into servings, in salted water and strain the broth. Saute the onions in heated oil, then add the rice until it turns glassy.
Add the butterbur to saute until it softens.
Pour the strained broth over it (1:6 ratio), let it simmer until the rice is boiled. Next, add the tomatoes, salt to taste, parsley, spearmint and boiled meat.
Let the dish boil a bit with the meat and then remove.
