Pick over and wash the döğme. Put it in a pan with the water, bring to the boil, take off the heat and leave to soak overnight. Soak the chickpeas, haricot beans and broad beans separately overnight, too, then cook separately in fresh water until tender. Rub the peas and beans to slip off the skins. Soak the rice in water, also overnight, wash in the morning and drain.
Put the sultanas,