Chelo nachodo (chicken

Description
Here is a family-style dish to be served any time of year. It is a substantial soup stew, well seasoned in Afghan style & combined w/a crispy-bottomed rice provides contrasting texture to stew. The stew & rice are served separately.

Ingredients

 * 5 c -water
 * 4 Chicken legs and
 * 4 Chicken thighs, loose skin -discarded
 * 1 c Dried chick-peas, soaked in -water overnight & drained
 * 2 md (1 cup) onions, chopped
 * 1 Rib celery w/leaves, sliced
 * 1 lg Carrot, sliced diagonally
 * 1 (1/2 lb) zucchini, sliced
 * 1 ts Salt, or to taste
 * 1/4 ts Pepper
 * 1/4 ts Ground cuminseed
 * 1/4 c Fresh coriander, chopped
 * 1/4 c Fresh dill, chopped
 * 1/4 c Lemon juice
 * 4 c Water
 * 1 ts Salt
 * 2 c Raw rice, well rinsed
 * 1/4 c Corn oil

Directions

 * 1) To prepare stew: Bring water to a boil, add chicken pieces, & remove foam as it cooks. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate heat for 45 mins. Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more. This is sufficient to tenderized chicken & ingrate all seasonings.
 * 2) To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice & cook over moderate heat for 5 mins. Drain rice in colander & rinse w/cold water. Return rice to pan and pour oil over all. Cover pan & cook over low heat for 1/2 hr. No other water is added & rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer.
 * 3) Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve warm.