• 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 cumin seeds
• 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

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.

Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve warm.

Variation: 2 lb of boneless beef chuck cut into 6 equal pieces may be used in place of chicken, but cooking will take longer. Cook beef stew over moderate heat for 1 hour. Add coriander, dill, & lemon juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until beef is tender.
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1. Jewish Life in Afghanistan - External Links
2. Jewish Chaplain Services in Afghanistan
3. Recipes from Afghanistan