Onion and garlic finely chop and fry in butter for a few minutes. Peel the carrots, grate. Add in the frying pan to the onions with the garlic. Stirring, fry until the onion becomes transparent and soft carrots.
Put the broth warm up. Chicken broth is better to cook in advance, adding onions, carrots, celery stalk, Bay leaf and a little juniper, but not garlic. Wash and dry rice, pour in hot broth and cook a little.
Salt the vegetables, add chili, cinnamon, cloves, and stir. Add in broth. Fry chopped tomatoes in the same pan. I took frozen tomato puree. You can even take tomato paste. Add to soup.
Cook the soup until the rice is ready. 5 minutes until cooked add chopped grape leaves.
Mint and cilantro finely chopped, lemon zest, finely grate, squeeze out the pulp 1 tbsp lemon juice, chicken breast slice. Add everything to the soup, leaving some greens to serve. Stir and serve to the table.