Chicken and Chickpea Stew with Rice (Nakhod Chalau, also Chelo Nachodo)

Two types of rice are used in Afghan rice dishes: long-grain for savory combinations
with meat and/or vegetables (pilau and chalau) and short-grain for
desserts or elaborate savory rice dishes called bata and shola. This is a family dish
served at midday or in the evening. Stew and rice are served separately. Eat with
pickles, chutney, and nan.
Bring water to a boil in a nonaluminum saucepan.
Add chicken pieces, cover, and simmer for 15–20 minutes. Skim the top
during cooking.
Add chickpeas, onion, celery, carrot, zucchini, salt, pepper, and cumin.
Cover and simmer for 15 minutes.
Add cilantro, dill, and lemon juice. Simmer for 15 minutes.
Prepare rice.
Serve individual helpings of rice and ladle stew over it, ensuring everyone
has some of the crisp rice from the bottom.
3 cups water
4 portions chicken legs, skin
discarded
1 12-ounce can chickpeas
1 onion, chopped
1 rib celery and its leaves, sliced
1 medium carrot, sliced
diagonally
1⁄2 pound zucchini, sliced
salt and pepper to taste
1⁄4 tsp cumin powder
1⁄4 cup fresh cilantro, chopped
1⁄4 cup fresh dill, chopped
1⁄4 cup lemon juice
Rice
4 cups water
1⁄4 tsp salt
2 cups raw rice, well rinsed
1⁄4 cup ghee (or skimmed melted
butter)

In a covered saucepan, bring water and salt to a boil.
Add rice and cook uncovered over moderate heat for 5 minutes.
Drain rice in colander and rinse with cold water.
Return rice to pot and pour ghee over rice.
Cover pot and cook over very low heat for 1⁄2 hour. Rice should develop a
crisp bottom layer.