Ingredients Serves 6
- 3 tomatoes
- 1 onion
- 3 cloves garlic
- 1/2 bunch cilantro
- 1/2 bunch dill
- 1/2 bunch parsley
- 1/3 cup walnut
- 1/2 chili pepper
- 3 tbsp oil
- 1/3 cup rice
- 1 tbsp tomato paste
Peel the tomatoes and cut them into small cubes. Remove the seeds from the chili pepper and cut it finely. Peel the onion and garlic, wash the gerbs, chop them up, but don’t mix cilantro with other herbs. Crumble the nuts with a blender, a coffee grinder or a mortar. Also prepare 7 cups of hot boiled water.
In a saucepan heat 1 tbsp oil, add the tomatoes, 1 tbsp tomato paste and simmer over low heat for 10 minutes.
In a soup pan heat 2 tbsp oil, saute the onion over medium high heat for 2 minutes.
Add the garlic, chili pepper, cilantro and nuts, stir well and cook for 2 minutes.
Then pour 7 cups hot water, bring to a boil, add the rice, salt, cover the pot, reduce the heat and cook for 5 minutes.
Then add the tomatoes and cook covered for 5 minutes. At the end add the dill and parsley and leave for 20 minutes before serving.