Large onion
Large carrot
2 cups of rice


  • Cut onion as rings

    and fry till golden in an abundance of boiling oil
  • Add beef cut in squares
  • Cut up the carrots
  • Add carrots to the meat, add salt

    and cook until golden brown

  • Add boiled water to cover the meat up to 1.5″
  • Cook zirvak for at least 30-40 minutes on a reduced heat, before adding the washed long grain rice and more water, if needed, to cover the rice for about an inch. Before pouring in the rice check zirvak to ensure it is pretty salty, as the rice will absorb most of the salt, running the risk of leaving the rice savourless.

  • Add pepper and bayleaf
  • After the rice is added, increase the heat and wait till most of the water is absorbed. Then make a number of craters with a wooden stick to prevent the rice from burning
  • When you see through the craters that water has evaporated, move all therice to the center, cover tightly and let it sit on a very low heat for 15-20 minutes

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