Persian Chicken Soup(Obgoosh) - cooking recipe

Ingredients

6 chicken legs
1 can garbanzo beans
1 large onion, cut in large pieces
3 c. long grain white rice
turmeric
salt
oil

Preparation

First, rinse rice.
Cover with salt and water; put aside to soak.
Put chicken in a large pot; cover with water and about 1 inch more.
Add onion and salt to taste (approximately 2 teaspoons).
Slow boil for 1 hour, uncovered.
Drain beans and add to pot.
Add approximately 2 teaspoons of turmeric.
Simmer 1 to 2 hours, covered.
Drain rice after adding beans to pot.
Boil a large pot of water with salt.
Add rice; boil 5 to 10 minutes. Immediately drain and rinse with cold water.
Add oil with a little turmeric to bottom of pot, just enough to cover bottom. Put heat on low; heat oil until it starts to spit.
Add rice. Cook on low 1/2 hour more.
Eat with chicken soup poured over the rice on your plate.
Eat with radish and pita bread on the side. Easy and yummy!