# At night, clean the
chickpeas wash and put them into water to rest it overnight. The day after, pour the mixture of
chickpeas and water into a pot, and boil until the
chickpeas soften.
# Put the
rice in warm salty water which also includes a few drops of
lemon juice, and rest it for half an hour.
# Meanwhile, slice the
onion finely, roast in sunflower oil until it turns to yellow. Add diced
lamb into the pot. Cook over high heat until the broth evaporates totally.
# Add peeled and diced
tomato and finely chopped
pepper, seeds removed, into the mixture and stir it a few times.
# Then add 2 + 1/2 cups hot water. Cover the lid of the pot and cook it for 20 minutes.
# At the end of the cooking time, add butter, boiled
chickpeas, finely sliced green
onions, black
pepper, salt and
rice, which is rested in warm water, washed with cold too much water and drained, into the pot.
# Cover the lid of the pot, cook it over low heat for 20 minutes. Place a paper towel between the pot and its lid and rest the pilaf for about 20 – 30 minutes.
# Stir the pilaf gently without mashing the
rice.
# Serve it hot.
