- 500 g long rice
- 400 g of boneless lamb meat
- 100 g of dried cherries
- 100 g of butter
- 2 bunches of spinach
- 2 bunches of sorrel
- 2 bunches of coriander
- 1 bunch of dill
- 1 bunch of cabbage
- 1 bunch of green onions
- 2 medium onions
- 1 lemon
- yellow ginger
- salt, pepper

Preparation:
The rice is pre-soaked in a bowl, then boiled, filtered, and brewed. It should brew until the aroma comes out (about 30-40 minutes).
Greens are also pre-cleaned, washed and chopped.
Lamb meat is cut into small pieces and fried in oil. Finely chopped onions are added to it and fried together. Then chopped greens, dried cherries are added to the pan, carrots, salt and pepper are sprinkled and cooked over high heat.
It is served black on the ready carrot rice.

Tip: You can add or remove dry fruits and herbs to your taste.