Chelo Nachodo

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 and combined with a crispy-bottomed rice provides contrasting texture to stew. The stew and rice are served separately.
 * Contributed by Catsrecipes Y-Group
 * Yield: 6 servings

Ingredients

 * 5 cups water
 * 4 chicken legs and 4 chicken thighs, loose skin - discarded
 * 1 cup dried chickpeas, soaked in - water overnight and drained
 * 2 medium (1 cup) onions, chopped
 * 1 rib celery with leaves, sliced
 * 1 large carrot, sliced diagonally
 * 1 (½ lb) zucchini, sliced
 * 1 tsp salt, or to taste
 * ¼ tsp pepper
 * ¼ tsp ground cumin seed
 * ¼ cup fresh coriander, chopped
 * ¼ cup fresh dill, chopped
 * ¼ cup lemon juice
 * 4 cups water
 * 1 tsp salt
 * 2 cups raw rice, well rinsed
 * ¼ cup corn oil

Stew

 * 1) Bring water to a boil, add chicken pieces, and remove foam as it cooks.
 * 2) Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, and cumin seed.
 * 3) Cover pan and cook over moderate heat for 45 minutes.
 * 4) Add coriander, dill, and lemon juice and simmer over low heat for 15 minutes more.
 * 5) This is sufficient to tenderized chicken and ingrate all seasonings.

Rice

 * 1) Bring 4 cups water and salt to a boil in pan.
 * 2) Add rice and cook over moderate heat for 5 minutes.
 * 3) Drain rice in colander and rinse with cold water.
 * 4) Return rice to pan and pour oil over all.
 * 5) Cover pan and cook over low heat for ½ hour.
 * 6) No other water is added and rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer.
 * 7) Serve rice and stew separately.
 * 8) Each diner takes their own portion of rice and covers it with as much stew as they wish.
 * 9) Serve warm.

Variation

 * 1) 2 lb of boneless beef chuck cut into 6 equal pieces may be used in place of chicken, but cooking will take longer.
 * 2) Cook beef stew over moderate heat for 1 hour.
 * 3) Add coriander, dill, and lemon juice, reduce heat to low, and simmer, covered, ½ hour more, or until beef is tender.