Rice with stewed meat in a frying pan

Prepare the rice. Fill it with water and rinse it several times until the water runs clear. Then place the rice in a sieve and let stand for at least 10 minutes to drain off excess water.

Cut the onion into feathers, carrots into cubes, finely chop the garlic with a knife. Pour 100 ml of boiling water over Imereti saffron and let it brew for 10 minutes. Grind the cumin in a mortar.

Carefully scoop out the fat from the can of stew with a spoon and set it aside. Place the stew into a bowl and, using a fork and knife, divide into small pieces.

Heat a large deep frying pan with a thick bottom well. Add the fat from the stew and 2 tbsp. vegetable oil. Add the onion and saute it over medium heat for 5-7 minutes, stirring constantly. Add the garlic to the onion, stir and cook the vegetables for another 2 minutes, stirring occasionally.

Add carrots to the onion and garlic, sauté, stirring occasionally, for 3 minutes. Add the rice, turn up the heat to just above medium, and cook, stirring constantly, for 3 minutes.

Place the stew into the pan with the rice and vegetables. Salt, pepper, add cumin and saffron infusion. Mix everything carefully. Pour about 200 ml of boiling water into the pan. The water should only lightly cover the rice. Reduce heat to low and cover tightly with lid. Cook for 10 minutes. Turn off the heat, cover the pan with a thick towel or blanket and leave for 10 minutes.