# Boil
lamb cubes and
chickpeas in separate pots. Rest the
rice in hot salty water for an hour.
# Put butter and vegetable oil into a pot. When the butter melts, add diced
onions, 1/2 tsp salt and black
pepper in it. Roast until the
onion dries totally.
# Turn the heat to low. Add boiled
lamb cubes,
chickpeas and sultana onto roasted
onions. And then, sauté the mixture for a while.
# Add the
rice which is rested in water and then washed a few times for removing the starch over them, into the mixture, do not stir the mixture.
# Add 1 tsp salt and about 3 cups of broth onto the
rice charily.
# Cover the lid of the pot. Firstly cook the pilaf over medium heat for 5 minutes, then cook it over low heat for 17 minutes. 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, reverse the pot over a big flat service plate and serve it hot.
