Kharcho (kharcho)

Instructions

1. Brown the meat cut into pieces in the oil, then add the sliced onion and let it soften for 5 minutes.
2. Cover with water, bring to the boil, skim, then simmer covered for 1 hour 30 minutes until the meat is tender.
3. Add the peeled, chopped tomatoes, then the rice, and cook for another 20 minutes.
4. Pound the walnuts with the garlic, ground coriander and a ladle of broth to make a smooth paste.
5. Stir this paste into the soup, then simmer for 10 minutes, stirring, to thicken it.
6. Adjust the seasoning, then add the pomegranate juice just before serving.
7. Sprinkle with fresh coriander and serve with a piece of bread.