The meat is boiled and boned. Fry in the oil and added to it already cooked quince, then the tomato paste and cup broth. Allow to boil about 15 minutes and then add the pressed garlic, lemon juice and salt. Boil for 5 minutes. Before removing from heat, add the chopped mint and 2 tbsp pomegranate sauce. Separately prepared rice - one cup of rice is washed and then soak for half an hour in hot water with salt. In Teflon pan fry until golden handful of vermicelli. Then drained rice, stir, add turmeric 1 bouillon cube, and make up about 400 ml water. The ratio is only 1: 2.