Botsveri with rice Recipe

Cut the botzvar into portions, season with salt and a little ground black pepper. In a pan, heat the olive oil, add the rosemary leaves and a crushed garlic clove with a knife. Fry the garlic and rosemary slightly over low heat. Make sure the garlic does not burn — it should remain slightly golden, then remove the garlic and rosemary from the oil and the remaining aromatic oil in the pan, fry the botzvre on both sides, until a sharp golden crust, over high heat. Transfer the fried botzva from the pan to a plate and cover with foil (leave it like this).

In the remaining oil in the pan, fry the onion cut into thin cubes, add the basmati rice, salt, and turmeric. Stirring continuously, simmer the pan over medium heat until each grain of rice is coated with oil. Return the slices of the botzvar to the pan and arrange the top of the rice. Pour the boiling water over the boiling water so that it only covers the botzv. Cover the lid of the pan with a stirring and bring to a boil together over the lowest heat until the rice is cooked and the water in it is completely absorbed (it will take about 30-40 minutes).