Title: Chicken lemon stew
 Categories: Mc-recipe, Poultry, Spices, Chicken, Stews
      Yield: 6 Servings
 
  2 1/2 c  Water
      3    Cardamom seeds; crushed
      1 tb Rose water
      2 tb Lemon juice
    1/2 ts Saffron
      1 ts Salt
      2 tb Flour
    1/2 c  Water
      1    Chicken; skinned and cut
           -into serving pieces
  4 1/2 c  Cooked rice
 
  In a 4-quart pan, combine 2 1/2 cups water, Cardamom, rose water,
  lemon juice, saffron, and salt.
  
  On high heat, bring the mixture to a boil. Reduce heat to medium.
  
  Dissolve the flour in the 1/2 cup water, then add to the liquid
  slowly with continuous mixing.
  
  When mixture thickens, add chicken pieces. Cover and let cook until
  chicken pieces are tender.
  
  Serve with cooked rice.