Soak fenugreek powder for hilbe 1-2 hours before cooking.

Place chicken in a large pot and cover with water, ensuring it is covered by three inches.

Bring to a boil and skim off any scum.

Boil for 30 minutes.

While the soup boils, prepare the hawayij by grinding peppercorns, caraway seeds, cumin seeds, coriander seeds, cardamom seeds, turmeric, and saffron (optional) using a mortar and pestle or a small food processor.

After boiling the soup for 30 minutes, add onions, garlic, tomato, celery, salt, and hawayij.

Simmer for one hour, or until the chicken is tender.

While the soup simmers, make the z'hug by processing peppers, garlic, cilantro, parsley, cumin, cardamom, and salt in a food processor, gradually adding 1/4 cup olive oil until pureed.

Adjust z'hug seasonings, adding pepper seeds for more heat.

Transfer z'hug to a glass container and cover with olive oil for storage.

Prepare the hilbe by combining soaked fenugreek seeds (soaked at least 3 hours), z'hug, lemon juice, and salt.

Beat the hilbe mixture until smooth using an electric hand mixer or whisk.

Adjust hilbe seasonings for spiciness.

After simmering the soup for an hour, add carrots, potatoes, and most of the parsley, dill, and cilantro, reserving 2 tablespoons.

Cook until the vegetables are cooked through.

Stir in z'hug and hilbe.

Serve the soup as is, or over rice.

Sprinkle remaining herbs on top.