INGREDIENTS

• 1 kg. fatty beef brisket on the ribs;
• 1 cup ground walnuts;
• 1 cup long grain rice;
• 5-6 medium red onions;
• 2 medium bunches of cilantro and parsley;
• 3-4 cloves of garlic;
• 1 pod of hot green pepper;
• a piece of tklapi 10 x 10 cm.;
• 1.5 tsp. kharcho-suneli;
• ground allspice;
• bay leaf;
• salt;
• freshly ground black pepper.

METHOD

1. Cut the brisket into pieces about the size of a matchbox (or just a piece with a rib), put in a saucepan, pour 2 liters of water. cold water, put on a small fire. Bring to a boil, remove the foam and cook until soft. 2 hours.
2. Cut into pieces of tklapi. Put in a small bowl and cover with boiling water - let it dissolve.
3. Cut the onion into small cubes, add it to the pan, add the rice. put a bouquet of greens, 1 bunch of parsley and cilantro, bring to a boil and cook for 15 minutes.
4. Chop the garlic, put it in a mortar, crush it with salt. Chop the hot pepper, the remaining cilantro, add to the mortar and crush into gruel. Mix with walnuts, pour in a ladle of broth and dilute those with a spoon into a thick homogeneous gruel. Remove the bouquet of greens from the meat pot, pour in the nut mass and mix thoroughly.
5. Put kharchos-suneli in succession in kharcho. soaked tklapi, salt, black and allspice, bay leaf to taste and the remaining parsley, after chopping it Boil everything together for 10 minutes and serve.
6. If there is no tklapi, you can add tkemali or mashed tomatoes. If you want to cook Imeretian kharcho, remove the walnuts and slightly increase the amount of spices and rice. You can vary the original product and proportions each time achieving a new shade of taste. Still, the most tender and delicious kharcho is obtained from chicken or duck.