Ash-E Mast

• 1/2 cup dried chickpeas (or 11/2 cups canned chickpeas, rinsed)
• 1/4 cup canola oil
• 1 medium onion, halved and thinly sliced
• 4 bone-in chicken thighs (skin discarded)
• Salt and pepper
• 1/2 cup white basmati rice, rinsed
• 1/3 cup bulgur
• 4 cups (about 4 ounces) packed chopped fresh spinach
• 2 cups packed chopped fresh parsley
• 1 cup packed chopped fresh cilantro
• 1/3 cup chopped fresh tarragon leaves
• 3 scallions, chopped
• 1 cup plain yogurt

1. Place the dried chickpeas in a bowl with hot water to cover by at least 2 inches. Soak for a few hours or overnight. (If using canned chickpeas, omit this step.)
2. In a large Dutch oven or soup pot, heat the oil over medium heat. Add the onion and cook for 5 minutes or until softened. Add the chicken and sprinkle with salt and pepper. Add 14 cups of water, cover the pot, and bring to a boil over high heat. Reduce the heat a bit and simmer, covered, for 50 minutes or until the chicken is fully cooked.
3. Add the soaked chickpeas (if using dried) and simmer, covered, for 30 minutes. Add the rice and bulgur, and cook, covered, for 15 minutes or until the grains are cooked. (If using canned chickpeas, add them to the pot now.) Remove the chicken bones and any cartilage that has separated from the bones.
4. Stir in the spinach, parsley, cilantro, tarragon, and scallions. Cook, uncovered, at a gentle simmer for 30 minutes. Taste for seasoning, adjusting as needed. Just before serving, stir in the yogurt. (Or pass the yogurt separately at the table.)

chickpeas, canola oil, onion, chicken, salt, white basmati rice, bulgur, fresh spinach, parsley, fresh cilantro, tarragon, scallions, plain yogurt

Taken from www.epicurious.com/recipes/member/views/ash-e-mast-52609571 (may not work)