Kharcho

Place beef cubes in a large pot, cover with cold water, bring to a boil, skim the foam, add bay leaves, and simmer for one hour.

Soak the dried plum leather in warm water until it dissolves into a smooth sour paste, then set aside for adding later.

Saute diced onions in a separate pan until golden, add tomato paste, and cook two minutes before adding to the beef broth.

Add rice and ground walnuts to the soup, stir well, and continue simmering for twenty minutes until the rice is fully cooked.

Stir in the dissolved plum leather, garlic, all ground spices, hot pepper, and most of the cilantro, cooking five more minutes.

Serve in deep bowls with remaining fresh cilantro on top, alongside crusty bread to dip into the thick, fragrant broth.