2 1/2 c. water
3 crushed cardamom seeds
1 Tbsp. rose water
2 Tbsp. lemon juice
1/2 tsp. saffron
1 tsp. salt
2 Tbsp. flour
1/2 c. water
1 chicken, skinned and cut into serving pieces

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.