Step 1

Remove excess skin and fat from the chicken (around the neck and tail). Wash the chicken inside and out with cold water over a colander. Sprinkle the chicken with the 2 teaspoons salt and rub inside and out with the half lemon. Then wash it again with cold water. Finally rub the chicken with the teaspoon salt.

Step 2

Add the chicken and the water to a large pot, cover and bring to a boil over high heat. Skim the foam from the surface with a slotted spoon. Add the onion, the cinnamon stick, the cardamom pods and the bay leaves. Reduce heat to medium-low and cook, covered, for about 1 hour.

Step 3

Discard the onion, cinnamon stick, cardamom pods and bay leaves. Remove the chicken and place on a plate. Skin chicken, debone and cut or tear the meat into bite-sized pieces. Pour the chicken stock into a clean big pot and keep warm.

Step 4

Add chicken pieces to the stock in the clean pot, add the drained rice and the carrots, season with the salt and cinnamon and bring to a boil. Cover and cook over medium-low heat for about 15 minutes until the rice is done.

Step 5

Stir in the parsley and serve immediately with a squeeze of lemon.