Soak the rice in cold water for 1/2 hour and drain it. Put it to boil in a pot on the stove and add salt and pepper. Once the rice boils, beat the eggs with the yoghurt, add the chopped parsley and vinegar. Pour this entire mixture into the rice.
Allow to boil for about 8 minutes, while stirring. Cut the beef into lean bites, cut the tomatoes into pieces, finely chop the onions. Put the beef to stew with a little oil and water. Once it turns white, add the onions and tomatoes to it, then the paprika and black pepper, and whole chili peppers.
Top up with a little oil and salt. Then add some red wine with 1/2 cup hot water and let it stew until the meat becomes tender, occasionally stirring. Serve these wine kebabs on a bed of rice.