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.

Source Caravanserai: Mixing Spices with History: Recipes With Cardamom www.bayarea.net/~emerald/caravan/ Site has information about the history of cardamom, its storage, uses and folklore and mail order. Busted by

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taste and aroma to this dish. The saffron and the cardamom will thrill you."