Onions, finely chopped, stew in fat with a little water. Add chopped rhubarb, and then tomatoes. Once everything choke nice added rice, clean and washed and leave the fire until the rice becomes transparent. Put them all the spices and pour into pan. Pour 3 1/2 cups hot water and bake in the oven until ready rice. You can sprinkle with fresh, chopped mint. Optional is served with 1 tbsp yogurt. Kombosat can be consumed both hot and cold.