Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the beef into approximately 3 cm cubes. Finely chop the onion and crush or mince the garlic. Rinse the rice in cold water. Chop the cilantro and parsley; finely grind the walnuts if they are not already ground.
Brown the beef
Heat the oil in a heavy-bottomed pot over medium-high heat. Brown the meat in batches for 3–4 minutes, until colored on the outside; do not overcrowd the pot, or the meat will start to stew. Transfer the browned pieces to a plate.
Slowly simmer the base
Add the onion to the same pot and sauté for 6–8 minutes, until softened. Stir in the tomato paste and sauté for 1 more minute. Add the chopped tomatoes, water, browned meat, khmeli suneli, ground coriander, chili, bay leaf, and 5 g of the salt. Bring to a gentle simmer, cover, and cook over low heat for 90–100 minutes, until the meat is tender.
Thicken with rice and walnuts
Remove the bay leaf. Stir the rinsed rice, ground walnuts, and tkemali into the pot. Simmer gently uncovered for 15–18 minutes, stirring occasionally, until the rice is tender and the broth has thickened slightly.
Finish and serve
Stir in the garlic, chopped cilantro, parsley, black pepper, and the remaining 2 g of salt. Cook for 2 more minutes, then remove from the heat and let stand for 5 minutes. Serve hot; the tkemali should give the soup a distinct tang, and the broth should be thick but still easy to ladle.
