# Wash the
chickpeas at night, and rest them in water overnight. The day after, boil it until the
chickpea softens.
# Put
lamb cubes, finely sliced
onions, seeds removed and thickly chopped
peppers, peeled and diced
tomatoes into a pot.
# Roast it until the broth evaporates, add salt and black
pepper and stir the mixture.
# Meanwhile clean the
rice and rest it in warm salty water for half an hour. Then wash it with cold too much water.
# Mix the roasted
lamb cubes with boiled
chickpea. Fill the mixture into Turkish style long and narrow casserole (earthenware water jug) or into a narrow and small pot.
# Reverse the jug onto a tray which has high edges. Pour 6 cups water into the tray. When the water starts to boil, add butter and salt into the water. When the butter melts and dissolves in water add
rice into the boiling water.
# When the mixture of
rice starts to boil, turn the heat to low. Cook it for 10 more minutes over low heat, then remove the tray from the stove.
# Rest the pilaf for about 15 minutes. Stir the pilaf well before removing the jug from the pilaf. Then pour the mixture of the cubes and
chickpea in the jug onto the pilaf.
# Serve it hot.
