Iranian / Persian Herbed Celery Chicken With Crispy Potato-Crusted Rice

• For the stew:
• 1 medium onion
• 3 tablespoons olive oil
• 4 boneless skinless chicken thighs
• Salt and freshly ground pepper
• 7 to 8 young center stalks of celery
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/2 cup finely chopped fresh mint
• 1/2 cup tomato sauce
• 3 tablespoons freshly squeezed lemon juice
• For the rice:
• 1 cup basmati rice
• Salt
• 1 medium potato
• 3-4 tablespoons olive oil

1. Chop the onion. Add one tablespoon of olive oil to a medium-sized pot and cover it with the chopped onions. Roll the chicken thighs and place them seam-side down on the onion bed. Sprinkle with salt and pepper. Cover the pot and cook over medium heat until all the juices are absorbed and the onions are caramelized (about 20 minutes).
2. Cut the celery stalks lengthwise and then cut them into 2 inch pieces. Coarsely chop the celery greens and set aside. Cook the celery over medium-high heat in a pan with 2 tablespoons of olive oil. Once the celery stalks become translucent and develop some brown edges, add the chopped parsley, mint, and celery leaves. Continue to turn the herbs and celery over until the herbs start showing the first sign of becoming crisp. Be careful not to burn the herbs. Add salt, pepper, tomato sauce, and two cups of water. Cover the pan and cook over medium heat until most of the liquid is absorbed.
3. Stir the caramelized onions and lemon juice into the celery and herb pan. Place the cooked chicken thighs on top of the celery bed. Cover and simmer over low heat for about 10 minutes for the flavors to incorporate.
4. Rinse the basmati rice and place it in a 4-quart pot. Add salt and 3 quarts of cold water. Bring the rice to a full rolling boil. Once the rice rise to the top and start to dance, bite into a grain. It should be soft but have a chewy center. Strain the rice through a colander.
5. Peel the potato and microwave for 2 minutes (could be done ahead of time). Slice the potato into 1/3 inch rounds. Add 3 to 4 tablespoons of olive oil to a non-stick pot. Line the bottom with the potato slices and transfer the strained rice to the pot such that it covers the potatoes. If you like, dot the rice with two tablespoons of butter. Steam the rice over medium heat for about 20 to 25 minutes.
6. Serve the celery stew over a bed of rice. The potatoes at the bottom of the pot must be delicately browned and crispy now. They can be served on the side. These potatoes, translated literally from Farsi, are called "bottom of the pot."

onion, olive oil, chicken thighs, salt, celery, parsley, fresh mint, tomato sauce, freshly squeezed lemon juice, rice, basmati rice, salt, potato, olive oil

Taken from food52.com/recipes/16474-iranian-persian-herbed-celery-chicken-with-crispy-potato-crusted-rice (may not work)