1. Add rice and salt to a pot. Drain chickpea liquid into rice, add water to attain a 1:1.25 ratio of rice to water by volume. Add cardamom and lavender. Bring to a boil, then reduce to a simmer and simmer until liquid has evaporated or absorbed into rice.
2. Heat oil in a large pan. Slice onion and add to pan.
3. Slice garlic and add to pan.
4. Chop pepper and add to pan. Stir until onion achieves desired color, and before garlic burns.
5. Pull chopped material back from the front of the pan. Maximize heat and dip the front into the flame. Add sherry and/or red wine; it should combust. Zhuzh the vegetables into the flame.
6. Add chickpeas. Drizzle with oil. Allow the chickpeas to toast.
7. Add garam masala. Allow to toast for thirty seconds. Add excess liquid from rice to masala and stir in soy sauce. Reduce heat to simmer and simmer until liquid reduces to consistency of syrup.
8. Cut the heat and add butter and herbs. Stir.
