Iranian Stuffed Chicken with Fresh Green Herbs

Ingredients

• * 2 tbsp extra-virgin olive oil
• * 1½ cups finely chopped onions
• * 1½ tbsp cumin seeds, crushed with mortar and pestle or coarsely ground in a spice mill (for extra flavor, lightly toast the seeds until fragrant before crushing).
• * ½ tsp turmeric
• * 1 cup basmati rice, rinsed well
• * ½ cup yellow split peas, picked over and rinsed well
• * Salt and freshly ground black pepper
• * A large roasting chicken, 4-7 pounds (neck, liver, and giblets removed and reserved for another use).
• * Enough fresh, cold water to cover the bird (if you use bottled water for coffee or tea use it here)
• * Salt
• * 1 large onion, peeled and cut in half
• * 2 medium celery stalks, preferable with leaves
• * 1 cup chickpeas, picked over, rinsed and soaked overnight (optional)
• * Freshly ground black pepper
• * 1-2 tsp turmeric
• * An assortment of fresh herbs, including at least three of these: basil, mint, tarragon, cilantro, scallions
• * Small red radishes
• * Herb blossoms or other edible flowers (optional)