Soak the rice in water for about an hour.
Cut the onion into quarter rings.
Finely chop the garlic and pepper.
Heat the oil and fry the minced meat for about 6 minutes over high heat, then add the onion, garlic and pepper.
Add turmeric and black pepper to taste.
Then add the tomato paste,I add it to the middle of the pan and make room for it on purpose. Sprinkle with a pinch of sugar and fry, so the taste of tomato is better revealed.
Cut the fresh tomatoes into small pieces and add them to the minced meat. Fry for about 6 minutes, stirring constantly.
At the end, add the beans and a little water, about 100 ml. Salt to taste.
Our fill is ready.
If there is saffron or Iranian, or Imeretian, then pour a pinch of boiling water, about 50 ml. and let it infuse.
Wash the rice, put it to cook until half-cooked on high heat, stirring and tasting the rice. Then drain and rinse with clean water so that the rice does not stick together. Salt the rice.
Peel the potatoes and cut them into washers. Pour oil over it and mix well.
Put on the bottom of the cauldron.
Then put part of the rice on the potatoes and pour part of the filling, then again a layer of rice and fill. The last layer is rice.
Pour over the top with infused water from under the saffron.
Cover the cauldron with paper, then cover tightly and cook on low heat for about 45 minutes.