Rice with Chickpeas & Lamb shank - BeeaaB - SaharDiet

Before doing anything, we should soak 100 grams of chickpeas the night before and change the water several times to remove the enzymes that cause bloating. Also, it is better to soak the rice with water and some salt for two hours before starting work. To start, first put 1 tablespoon (6 grams) of olive oil in a suitable pot on low heat, when it is warm, add 150 grams of onion. which we cut into gems and add garlic powder, fry until they become light and transparent. Then add 1 teaspoon (2 grams) of turmeric and 1 teaspoon (2 grams) of black pepper. After that, we add 700 grams of cleaned sheep meat and fry it. Now it's time to add the drained chickpeas that we soaked the night before. At this stage, we add 100 grams of raw chickpeas and fry for two minutes. Add 1 liter of water to it and then increase the heat until the water boils. Then we lower the flame and let the meat and peas cook together. In the last 30 minutes of cooking, we add salt and saffron. When the meat juice remains approximately 1/3 of the original amount, we add 2 cups (320 grams) of pre-soaked rice and then salt. We measure When the meat juice is used up and the rice is half-cooked, we should not have extra water. Cover the pot and let the rice steam rise. After the rice steam rises, we lower the flame and let the food cook. After the rice is fully cooked, we serve the chickpeas in a suitable dish.