# Clean the
chickpeas, wash them and rest in water overnight. The day after, pour the
chickpeas with the water into a pot and boil them until they soften.
# Meanwhile, cook the gallimaufry; slice the
onions into half circles, fry until they lose their fresh shape.
# Add the
lamb pieces into the pot, sauté it for a while, cover the lid of the pot. When the broth evaporates, add salt and hot water in it, cook it over low heat for 1 more hour at least.
# While cooking the gallimaufry, rest the
rice in
lemony and salty tepid water. Get just the
orange colored side of the
orange rind.
# Boil the rind in too much water to remove its sour taste, strain it. Boil the rind for 2 more times by straining it after each boiling process.
# Wash the
rice, which is rested in water for half an hour, with cold water for a few times, strain it. Slice the boiled
orange rind finely.
# Put the butter and the vegetable oil into a pot, make it hot over medium heat. Then add
rice and salt in it. Roast until the
rice turns to transparent.
# Add boiled
chickpeas, boiled and sliced
orange rind and black
pepper in it, roast it for about 2 – 3 more minutes. Add 3 cups broth also.
# Cover the lid of the pot. Firstly, cook it over medium heat for 10 minutes, then cook it over very low heat for 10 minutes, in total 20 minutes. Place a paper towel between the pot and its lid, rest it for half an hour.
# At the end of the resting time, stir the pilaf gently, place it into the service plate, put the picked into pieces gallimaufry over the pilaf and serve it.
