Bring 5 cups of water to a boil, add chicken pieces, and remove any foam that forms.

Add the drained chick-peas, chopped onions, sliced celery, sliced carrots, and sliced zucchini to the pot.

Season with salt, pepper, and cuminseed.

Cover the pan and cook over moderate heat for 45 minutes.

Add chopped coriander, dill, and lemon juice, then simmer over low heat for an additional 15 minutes.

The chicken should now be tender and the seasonings well integrated.

To prepare the rice, bring 4 cups of water and 1 tablespoon of salt to a boil in a separate pan.

Add the rinsed rice and cook over moderate heat for 5 minutes.

Drain the rice in a colander and rinse with cold water.

Return the rice to the pan and pour corn oil over it.

Cover the pan and cook over low heat for 30 minutes.

Do not add any additional water; the rice will cook using only the moisture clinging to it after rinsing.

The rice will develop a crisp bottom layer.

Serve the rice and stew separately.

Each diner takes their portion of rice and covers it with as much stew as they desire.

Serve warm.

For a beef variation: Substitute 2 lb of boneless beef chuck, cut into 6 equal pieces, for the chicken.

Cook the beef stew over moderate heat for 1 hour.

Add coriander, dill, and lemon juice, reduce heat to low, and simmer, covered, for an additional 30 minutes, or until the beef is tender.