Instructions: 1. In a big pot fry the meat, turning occasional, add the onions and continue frying another 5 minutes. Add 1/4 cup water, sell with the lid, and cook over low fire about 1/2 an hour.

2. Place half of the rice in a pot, add the meat with all the juice. salt and pepper, then the carrot strips, continue with the chickpeas, followed by raisins, spread the cumin seeds and finely the rice.

3.Cover with water and bring to boil.Then cover and continue cooking for 45 minutes.

4. On the serving plate , arrange all ingredients on the rice.

5. When pomegranate is available, you can use a few grains to decorate the plate.

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