| 2 ½ kg of oil½ teacup of oil | |
| 9 kg of yellow rice1 water glass of yellow rice | |
| 6 kg tuna200 g of tuna | |
| water, (1 to 2)water (1 to 2) | |
| 1 wine cup of saltsalt | |
| 4 kg chopped onion½ water glass of chopped onion | |
| 25 peppers, finely chopped2 peppers, finely chopped | |
| 6 water glasses of chopped dill1 wine glass of chopped dill | |
| 4 water glasses, freshly roasted pine nuts, (optional)½ wine glass, freshly roasted pine nuts, (optional) | |
| 2 kg, total of various garden vegetables, optional, (peas, diced carrots, corn, etc.).½ kg, total of various garden vegetables, optional, (peas, diced carrots, corn, etc.) | |
| 3 lemons½ lemon | |
| 1 wine glass of rosemary leaves, (in case you don't have dill)3 rosemary leaves, (in case you don't have dill) |
| 1. | Wash the rice well, until the water becomes transparent and drain it. |
| 2. | Bring the measured water to a boil. |
| 3. | At the same time, in a shallow dava (not a deep pan), put the oil and butter to burn. |
| 4. | Add the onion, the lemons cut into quarters and the rosemary to the dava with the oil and let them fry. |
| 5. | To make them wilt faster and better, add a little salt |
| 6. | When they are wilted, add the peppers, pine nuts and the rest of the optional vegetables. |
| 7. | When they soften, add the rice and mix well. |
| 8. | When the rice is browned and starts to stick, add the boiling water and stir constantly to loosen it. |
| 9. | Then add the salt and dill and mix. |
| 10. | Add the tuna broken into bite-sized pieces (be careful not to add small pieces because it will dissolve while stirring) and bring it to a boil (for 5 minutes), stirring constantly to prevent it from sticking. |
| 11. | When all the liquid is gone and there is very little water left, remove from the heat and cover it with a cloth and not directly with the lid of the dava, to avoid water vapor. This is important because otherwise your rice will get muddy. |
| 12. | Leave it like this for 20 minutes to allow it to rest. |
| 13. | In between, however, stir quickly, a few times until it drinks all the liquid (be careful not to stir without liquid). |
| 14. | Serve after removing the lemons. |
| 15. | Tip: |
| 16. | Be careful, every rice has its own water content, the harder the rice is, the more water it needs. It takes experience in the ratio. |
| 17. | The deeper your dava, the more difficult it is to boil evenly. |
| 18. | You can add after roasting the onion, various chopped vegetables - carrots, peas, beans, artichokes, various legumes, corn, various herbs - parsley, dill, mint, basil, etc, peppers, diced fresh diced tomatoes, diced peeled eggplant, fresh onions, dried fruit, raisins, soybeans (small pieces, not kebab size) and minced meat. |
| 19. | You can also add some pasta, usually barley, risotto or even vermicelli, in a ratio of one to ten. |
| 20. | After these are toasted first, then add the rice and continue as described. |
| 21. | In this case, however, we calculate the quantity of portions taking into account the volume of the added ingredients. |
| 22. | If you don't want tuna, make it plain or with shrimps or mushrooms or soybean chunks or a fish of your choice. |