Title: Morgh E Tu Por (Stuffed Chicken in Broth)
Categories: Poultry Israel Jewish Persian
Yield: 6 Servings

3	tb	Raw rice, rinsed
1	tb	Yellow split-peas, rinsed
1/2	ts	Ground cuminseed
1	md	(1/2 cup) onion, chopped
1/4	ts	Ground turmeric
1/4	c	Fresh dill, chopped (opt, but recommended)
1/2	ts	Salt
1/8	ts	Pepper
1		(3 lb) chicken, loose skin & fat remove & discarded
7		To 8 c homemade chicken soup
1	c	Fresh or canned cooked chick-peas

The Jewish-style stuffed chicken is served on Sabbath after returning from synagogue at midday. The chicken can be embellished in several ways. The first is to cook dumplings, Gondhi Nochodi, in the broth, which strengthens it substantially. Another method is cook serving pieces of beef in chicken broth. A substantial Sabbath meal could consist of stuffed chicken, dumplings, beef, broth, white rice, & several kinds of table pickles.

1. Cook rice & split-peas together in 2 cups water over moderate heat for 10 mins. Drain & set aside. 2. Mix cuminseed, onion, turmeric, dill, salt, & pepper together & add it to rice/pea mixture. Mix well; use it to stuff the chicken & sew up aperture. 3. Put chicken soup in a pan large enough to hold everything, then add chick-peas & stuffed chicken. Bring to a boil, cover over low heat for 1 hr. Baste now & then. Serve warm, chicken & broth w/chick-peas separately. Serves 6 w/white rice.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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