Persian Chicken Soup(Obgoosh)

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

1. First, rinse rice.
2. Cover with salt and water; put aside to soak.
3. Put chicken in a large pot; cover with water and about 1 inch more.
4. Add onion and salt to taste (approximately 2 teaspoons).
5. Slow boil for 1 hour, uncovered.
6. Drain beans and add to pot.
7. Add approximately 2 teaspoons of turmeric.
8. Simmer 1 to 2 hours, covered.
9. Drain rice after adding beans to pot.
10. Boil a large pot of water with salt.
11. Add rice; boil 5 to 10 minutes. Immediately drain and rinse with cold water.
12. 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.
13. Add rice. Cook on low 1/2 hour more.
14. Eat with chicken soup poured over the rice on your plate.
15. Eat with radish and pita bread on the side. Easy and yummy!

chicken, garbanzo beans, onion, long grain white rice, turmeric, salt, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=995711 (may not work)