Rinse chicken, chop into pieces about an ounce each. Pour in 4 qt water, bring to a boil, skim the froth off, and cook over medium high heat. When it remains about 15 minutes until the soup is ready, add finely chopped onion.

Parboil tomatoes, force through a sieve, and stew for 10 minutes.

Shred nuts along with garlic, coriander, and celery. Add pepper, saffron, salt, mix with stewed tomatoes, and cook more.

Stir in nuts and tomatoes mixture in the soup, bring to a boil, and cook for another 5 minutes.

Serve with chopped greenery.