Afghan

Narenj Palaw

An Afghan festive rice dish with tender chicken buried under fragrant basmati, finished with glossy candied bitter-orange peel, almonds, and pistachios. The gentle bitterness of the peel is softened by repeated blanching and a cardamom syrup.

▶Watch it madeAshpazkhane Mazar · 13:45

Ingredients

• Basmati rice1 cup
• Bone-in chicken thighs or legs450g
• Bitter orange or firm orange peel, white pith removed and juliennedpeel of 1 large orange
• Yellow onion, thinly sliced1 medium
• Neutral oil or ghee3 tbsp
• Sugar3 tbsp
• Water for orange syrup1/4 cup
• Slivered almonds2 tbsp
• Slivered pistachios1 tbsp
• Ground cardamom3/4 tsp
• Ground cinnamon1/4 tsp
• Black pepper1/4 tsp
• Salt1 1/2 tsp, divided
• Boiling water for rice6 cups

Method

1. Rinse the basmati rice in several changes of water until the water runs mostly clear, then soak it in cool water for 30 minutes.
2. Place the julienned orange peel in a small pot, cover with water, boil for 2 minutes, then drain; repeat this blanching 3 times to remove bitterness.
3. Return the blanched peel to the small pot with the sugar, 1/4 cup water, 1/2 teaspoon cardamom, almonds, and pistachios, then simmer gently for 6 to 8 minutes until the peel is glossy and the syrup is lightly thickened.
4. Heat 2 tablespoons oil or ghee in a heavy pot and fry the sliced onion over medium heat until deep golden.
5. Add the chicken, 1 teaspoon salt, black pepper, and cinnamon, then turn the pieces until lightly browned and coated with the onions.
6. Add 1 1/2 cups water, cover, and simmer for 30 to 35 minutes until the chicken is tender and a flavorful broth remains.
7. Lift the chicken from the broth and reserve it; strain or spoon off about 3/4 cup of the chicken broth for steaming the rice.
8. Bring 6 cups water to a boil with the remaining 1/2 teaspoon salt, drain the soaked rice, and boil it for 5 to 7 minutes until the grains are long and soft on the outside but still firm in the center.
9. Drain the rice carefully in a colander without rinsing.
10. Wipe the rice pot, add the remaining 1 tablespoon oil or ghee, then add half the drained rice and place the chicken pieces on top.
11. Cover with the remaining rice, sprinkle with the remaining 1/4 teaspoon cardamom, and pour the reserved chicken broth and most of the orange syrup over the rice.
12. Make 3 or 4 steam holes through the rice with the handle of a spoon, cover the lid with a clean towel, and cook over medium heat for 5 minutes until steam rises.
13. Reduce the heat to very low and let the palaw steam, undisturbed, for 25 minutes.
14. Gently mound the rice on a serving platter, place the chicken alongside or underneath, and spoon the candied orange peel, almonds, pistachios, and remaining syrup over the top.

Common questions