Tail of veal with rice and chickpeas

Preparation :
1- Dip the chickpeas in water for 2 hours and remove them from their skin.
2- Dip the chickpeas freed from their skin in water for 4 hours and drain them.
3- In a pot, put the meat, spices, garlic, parsley and coriander stalks, oil and rancid butter and wet with water.
4- Bring to a boil, lower the heat and cook under cover.
5- Place chickpeas and rice in a steaming basket or in a muslin bag.
6- When the meat is almost cooked, place the chickpeas and rice in the pot.
7- When the chickpeas and rice are cooked, remove them from the pot.
8- The meat must be melting and the sauce reduced.
9- Place the meat in a preheated dish, garnish with chickpeas and top with sauce.
10- Serve the dish with rice.

ingrédients :
1 kg of calf's tail
Stalks of parsley and coriander
4 cloves of garlic
1 C. sautéed ginger tea
8 saffron pistils
1 C. turmeric
1 C. rancid butter or clarified butter
1.5 l of water
Salt
To serve :
250 g chickpeas
250 g of rice

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