First step: preparing chickpeas
First, soak chickpeas at night and change the water several times to make them swell, then let it boil for half an hour and rinse.

Second step: roasting onions and meatPut the butter in a pot with the right amount and allow it to heat up with a little oil, then peel the onion and finely chop it, put it in the pot and fry it with a little turmeric until it becomes light and glassy, ​​then add the meat. and fry until the meat changes color, then add a little black pepper and add the chickpeas.

Third step: cooking meat
Pour water on the meat and let the meat and peas cook and become soft. If you are in a hurry, you can use a pressure cooker. After the meat is completely cooked, remove the bone from the meat and pound it with a meat grinder until it is crushed.

Step 4: Fry the paste and onions
Next, put a little butter and oil in a pan and finely chop the onion and fry it until it becomes light and glassy, ​​then add the desired amount of all the spices and add a little salt, then add the paste along with the rose water and Fry until the raw smell of the paste disappears.

Fifth step: preparation of Iraqi Najafi ghee
Next, add the pounded meat and chickpeas and mix well, then gradually add the water left over from cooking the meat and chickpeas until it softens like a thick paste. At the end, add a little saffron and leave it on low heat for 1 hour. let it settle, then eat with rice and canned eggplant. Drink