• 1 kg beef brisket
  • 200 g walnuts
  • 1 cup long grain rice
  • 4 cloves of garlic
  • 2 large juicy tomatoes or slice
  • tklapi measuring 10×10 cm
  • 5 medium onions
  • 2 medium bunches of parsley
  • 1 tsp utskho-suneli
  • 1 tsp ground coriander
  • 1 tsp Imeretian saffron
  • 3 bay leaves
  • 1 tsp adjiki
  • salt
  • 2 medium bunches of cilantro
  • freshly ground black pepper

Step 1
Cut the beef brisket into small portions, put in a saucepan, pour 2 liters of cold water, put on a low heat. Bring to a boil, reduce heat, remove foam and simmer until soft, 2 tsp.
Step 2
If you are using tklapi, then cut it into small pieces, put it in a small bowl and pour boiling water over it – let it dissolve. If cooking with tomatoes, then cut off the top of the tomato, grate the pulp on a coarse grater, discard the skin.
Step 3
Tie a bunch of cilantro and parsley and bay leaves one at a time and add to the kharcho saucepan. Cut the onion into small cubes, put it in a saucepan, add the washed rice, bring to a boil and cook for 15 minutes.
Step 4
Chop the garlic, put in a mortar, add a little salt and crush. Finely chop the remaining greens, add to the garlic mortar and crush.
Step 5
Chop walnuts for kharcho very finely using a blender. Transfer the chopped nuts to a bowl and add a ladle of broth for a thick gruel.
Step 6
Remove the bouquets of herbs from the pan, pour in the nut mass and mix thoroughly. Add herbs from a mortar, all spices, adjika, tklapi or grated tomatoes. Season with salt and pepper the kharcho. Simmer for another 10 minutes, then remove the pan from heat.

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