To begin, heat 2 tbsp oil in a pot over medium heat. Sauté minced garlic until fragrant but not browned. Add rice, stir for 1–2 minutes, then pour in water and add salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes or until rice is fluffy. Set aside covered. Move on to the beef filling.

In a large pan, heat 2 tbsp oil over medium heat. Add chopped onion and cook until soft and translucent. Stir in garlic and cook for another minute. This forms the flavour base for the filling.

Add aji panca paste, cumin, oregano, and tomato paste. Stir constantly for 2–3 minutes until the mixture deepens in colour and aroma. This step develops the characteristic richness of the dish. Transition to adding the meat.

Add ground beef to the pan and break it up with a spoon. Cook until browned and fully cooked through. Season with salt and pepper. Allow the mixture to absorb the spices thoroughly.

Stir in chopped black olives, hard-boiled eggs, and raisins if using. Cook for another 2–3 minutes to blend the flavours. Remove from heat and keep warm while assembling.

Choose a ramekin, small bowl, or ring mould. Lightly oil the inside to prevent sticking. This step ensures a clean and attractive presentation when unmoulding. Begin assembly.

Spoon a generous layer of warm rice into the bottom of the mould and press down lightly to compact. This forms the base of the dish. Transition to adding the filling.

Spoon a layer of the beef mixture over the rice. Smooth evenly and gently press to settle. The filling should remain centred and compact.

Finish by adding another layer of rice on top of the beef. Press gently again. Let rest for a minute before carefully inverting onto a serving plate. Remove the mould slowly.

Serve with lettuce leaves, avocado slices or tomato wedges. Top with a fried egg if desired. Sprinkle additional olives or herbs for colour and aroma. Best enjoyed warm with aji verde or rocoto sauce on the side.