This makloub, which comes from Recipes from Baghdad, is an uncommon one with chestnuts.
Soak the rice in boiling water. Make two cross-cut gashes in the skin of each chestnut on the flat side and simmer in boiling water for 15 to 25 minutes. Drain and remove shells and skins as soon as they are cool enough to handle.
Fry the meat in the oil until it is brown all over, cover with 3 teacups water, add salt and pepper and simmer till it is tender. Add