Iraqi Kima (Najafi-Style Kima)

Soak the dried chickpeas in plenty of water for 12 hours, then drain and rinse them.

Cut the beef brisket and lamb shoulder into 3–4 cm pieces; slice the onion into thin half-rings and mince the garlic. Remove the seeds from the dried black lime and chop the flesh.

Heat the vegetable oil in a large heavy-bottomed pot. Sear the beef and lamb for about 10 minutes, stirring occasionally, until the liquid has evaporated and the meat is lightly browned.

Add the onion and cook for about 10 minutes until translucent. Add the garlic and turmeric and cook for another 1 minute.

Add the chickpeas, tomato paste, dried black lime, cardamom, cumin, cinnamon, salt, black pepper and 1500 ml hot water. Bring to a boil, cover, and reduce the heat to low.

Simmer the kima for 2 hours 30 minutes, stirring 3–4 times so the chickpeas and meat don't stick. If the liquid evaporates too quickly, add a little more hot water. Toward the end, mash some of the chickpeas and meat with a pestle: the sauce should be very thick, almost paste-like.

Rinse the basmati rice, add 700 ml water, bring to a boil, then cover and cook over low heat for 12–15 minutes until tender; remove from the heat and let stand covered for 5 minutes.

Serve the hot kima over the basmati rice.