Soak the chickpeas overnight, then cook them until tender.

Cook the chicken with one onion, garlic, carrot, salt, pepper, and turmeric. Once cooked, shred the chicken.

Soak the rice in salted water for 30 minutes to 1 hour, then parboil and drain it.

Grease the bottom of a pot with oil, add turmeric, and place bread at the bottom for tahdig and Add the mixture of rice and chickpeas to the pot.

Cook over medium heat for 30–40 minutes until the rice is fully steamed.

Slice the second onion into thin strips and sauté it with salt, pepper, and turmeric. Then add the shredded chicken and sauté together for about 5 minutes.