Katmis Kharcho

Ingredients

• 2⅔ lbChickenwhole chicken or legs, for broth and meat
• 12⅔ cupswaterfor the broth
• 4¼ ozricerinsed until the water runs clear
• 10½ ozOnionpart for the broth, part diced and fried
• 14⅛ ozTomatoespeeled and diced
• 2 tbsptomato pastefor colour and depth
• 3½ ozwalnutsfinely chopped or ground to a paste
• 5 clovesgarlicadded at the end
• 5¼ ozCarrotfor the broth or sautéed
• 1 bunchFresh cilantrostems simmered, leaves added at the end
• 2 tspblue fenugreekGeorgian spice blend
• 1 tspCoriander
• 1 tspChilidried, hot
• 2bay leafin the broth
• Peppercornsfor the broth
• saltto taste
• 3 tbspvegetable oilfor frying
• 2 tbspTkemalifor sourness (optional)
• 10½ ozPotatoesdiced, simmered in the soup (optional)
• 1 bunchparsleyfor sprinkling (optional)
• 1 ozMintstems in the broth, leaves to serve (optional)
• 8¾ ozBarleypre-cooked, instead of rice (optional)
• 1 tspSweet paprika (optional)

Method

1. Rinse the chicken, put it in a pot with cold water and bring to the boil. Skim the foam carefully so the broth stays clear.
2. Add part of the onion, the carrot, the stems of the coriander (and the mint stems, if you're using them), the bay leaves and the peppercorns. Simmer gently over low heat for 40 to 60 minutes.
3. Lift out the chicken, let it cool a little, pull the meat from the bones and cut it into bite-sized pieces. Remove the bay leaves, peppercorns and the simmered herb stems (and the onion and carrot pieces); strain the broth as well if you like, then bring it back to the boil.
4. Rinse the rice until the water runs clear, add it to the boiling broth and simmer until almost tender. If you want them, add the diced potatoes now too.
5. Meanwhile, chop the walnuts very finely or grind them to a paste in a mortar. Score the tomatoes with a cross, pour over hot water, slip off the skins and dice them.
6. Dice the remaining onion and fry it in the oil until golden. Add the tomatoes and tomato paste and let it cook down for a few minutes, until the mixture is dark and thick.
7. Stir the fried mixture, the chicken pieces and the walnuts into the pot and cook for another 5 minutes. Season with khmeli-suneli, ground coriander, chilli, 1 tsp paprika powder if you like, salt and pepper, and stir in tkemali if needed.
8. Finally stir in the finely chopped or crushed garlic and the chopped herb leaves, then take the pot off the heat.
9. Let the soup stand covered for 10 to 20 minutes, then serve with fresh lavash.

Tips and variations

Pre-cooked barley makes a good swap for the rice, and if you want mint to be the leading herb, simmer the stems in the broth and scatter the leaves over each bowl at the table. You can also season the diced chicken with chilli and bake it in the oven instead of cooking it in the soup; the walnuts can be used sparingly or left out altogether. Serve with a spoonful of smetana or sour cream, parsley on top, and fresh lavash or slightly dried rye bread alongside.