• 250 g/8 oz rice
• 500 g/1 l

Soak the rice in warm water and allow to cool. Soak the currants in warm water for 30 minutes and drain. Dry-cook the meat in a covered pan for about 10 minutes until it absorbs its juices.

Melt the butter, fry the pine nuts for 2-3 minutes until golden brown, add the onions and fry for 4 minutes, then add the carrots and stir for 2 minutes. Add the currants, spices and salt and mix.