Yarm rice pilaf with diced vegetables and rice

Ingredients

• 100 g of cracked wheat (also known as farina or semolina)
• 100 g of rice
• 50 g of melted butter
• 100 g of dried kutum (traditional preparation)
• salt

Rinse the yarma, then cook it partially in boiling salted water. Add the rinsed rice and continue cooking until everything is ready.

First, cook the dried kutum in water. Then, remove the skin and any tough parts. It can also be steamed and then cut into small pieces.

When serving, place the yarma plov in a bowl, drizzle with melted butter, and serve the kütüm pieces separately.