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Ingredients:


STUFFING

* 2 tbsp extra-virgin olive oil
* 1½ cups finely chopped onions
* 1½ tbsp cumin seeds, crushed with mortar and pestle or coarsely ground in a spice mill (for extra flavor, lightly toast the seeds until fragrant before crushing).
* ½ tsp turmeric
* 1 cup basmati rice, rinsed well
* ½ cup yellow split peas, picked over and rinsed well
* Salt and freshly ground black pepper

CHICKEN

* A large roasting chicken, 4-7 pounds (neck, liver, and giblets removed and reserved for another use).
* Enough fresh, cold water to cover the bird (if you use bottled water for coffee or tea use it here)
* Salt
* 1 large onion, peeled and cut in half
* 2 medium celery stalks, preferable with leaves
* 1 cup chickpeas, picked over, rinsed and soaked overnight (optional)
* Freshly ground black pepper
* 1-2 tsp turmeric

TO SERVE WITH CHICKEN

* An assortment of fresh herbs, including at least three of these: basil, mint, tarragon, cilantro, scallions
* Small red radishes
* Herb blossoms or other edible flowers (optional)


Directions:


1. Start the stuffing. In a wide, 3-quart saucepan, warm the olive oil. Add the onions and saut



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