Ceeb bu yapp (riz au bœuf)

Instructions

1. Cut the beef into pieces and the onions into strips. Grate the tomatoes or blend them finely.
2. Heat the oil in a casserole and brown the meat on all sides over medium heat, about 8 minutes.
3. Add the onions and garlic, let them turn golden for 5 minutes, then stir in the tomato paste and grated tomato. Let it reduce for 5 minutes.
4. Season with cumin, paprika, pepper and salt. Pour in the water, cover and simmer over low heat for 40 minutes.
5. Add the carrots in rounds and the cabbage cut into wedges. Cook for another 15 minutes.
6. Rinse the rice in clear water until the water runs almost clear. Drain it and add it to the pot, making sure it is well covered by the broth (add a little hot water if needed).
7. Cover and cook over very low heat for 20 minutes, until the rice is tender and the liquid is absorbed.
8. Spread the rice on a large platter, arrange the meat and vegetables on top and sprinkle with chopped parsley.