Lamb, coarsely chopped, about the size of a fist, rinse well, put in pan, cover with cold water, add 2 onions and cook until almost cooked about 2 hours, season with salt and pepper.

Sour cream pour into a saucepan and put on fire, stirring CONSTANTLY until boiling.

Then remove the meat from the broth and pour it into the cream, to dilute with broth from the meat and cook another 30 minutes, without covering with a lid, stirring occasionally.

While the meat is cooking until they are tender, take small noodles and fry until Golden brown in olive oil in a saucepan.

Then add in the noodles washed rice and fry it together with the noodles for 1 minute, season with spices and pour broth, cook for 30 minutes until fully cooked. Take a large tray, spread on a thin sheet of lavash, then rice, and on top of meat, pour the sauce on top, then sprinkle with fried almonds and pine nuts and greens. The sauce from the meat pour into a large bowl with a ladle and put it on the table next to the meat.