# Clean the
chickpeas at night, and wash them, add water on it until it covers the
chickpeas. The day after boil the
chickpeas with their resting water.
# Rest the
rice with too much water which is warm and salty for half an hour. Then wash the
rice until the starch goes away, and strain the
rice then.
# Put the vegetable oil into the pot, when the oil turns to hot over medium heat, add the
onion which is finely chopped, roast it for a long time until they turn to dry.
# Add butter and
rice on it, and roast it for about 2 -3 minutes. Add the boiled
chickpeas also, stir it and add salt and broth in it finally.
# Cover the lid of the pot, and at first cook it over high heat for 5 minutes, then turn the heat to low and cook for 15 more minutes.(20 minutes total.)
# Remove the pilaf from the stove, and place a paper towel between the pot and its lid, and rest the pilaf for half an hour.
# At the end of the resting time add black
pepper in it, and stir it gently. Serve it hot.
