Duration: 45 minutes
100 grams of Chickpeas
4 glasses of water
Half pound boneless mutton
250 grams chestnuts
1 medium size onion
6 tablespoons of margarine
2 tablespoons of pine nuts
2 cups of rice
3 teaspoons of salt
2 tablespoons of currants
Half a teaspoon of black pepper
1-) Soak the chickpea with 1.5 cups of water and leave it for 1 day.
2-) Chop the meat in small sizes, cook it on low heat for about 1 hour in its own juice until it becomes soft.
3-) Cook the soaked chickpeas in a pressure (pressure) cooker for 40 minutes with 2.5 cups of water.
4-) Wash the chestnuts, boil them for 3-4 minutes, then peel them and cut them into three or four parts.
5-) Wash the carrot, chop it finely and add it to the chestnuts and chickpeas.
6-) Cook for 20 minutes in a separate pot and separate the water.
7-) Add hot water to chickpea water and make it up to 4 glasses.
😎 Wash the onion, peel and chop finely, cook with oil and peanuts for 7-8 minutes on low heat with the lid closed.
9-) Wash the rice and then drain it, when the peanuts turn yellow, add the rice and meat.
10-) Add water and salt, mix and sprinkle with currants.
11-) Cook for 15-20 minutes, first on medium and then on low heat, until the water is absorbed.
12-) Add the chickpea mixture and seasoning 5 minutes before the cooking time is over.
13-) Put a napkin on it and let it rest for 20 minutes and then serve.