Wash the rice with plenty of water and soak in hot water for about 1 hour.

Let the rice rest in the water, peel the carrot and chop it like matchsticks.

Chop the onion for cooking.

Put the butter in the pot and roast the meat over low heat for about 45 minutes.

Add the carrots, onions and chopped chestnuts to the roasted meat and continue roasting together.

When the carrot starts to soften, add the rice and boiled chickpeas, and cook for another 5 minutes.

Add water and salt

Take the pot over low heat and close the lid.

After 20 minutes, turn off the stove, let it rest for 10 minutes and serve with black pepper.