Afghan Orange Rice - Vegetarian

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waivio_hivecooking2 months ago3 min read

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Experience the vibrant flavors of Afghan cuisine with this vegetarian dish, Afghan Norinj Palow, where fragrant basmati rice is delicately infused with orange peels, pistachios, and almonds. This meticulously crafted recipe provides a delightful balance of sweetness and aromatic spices, perfect for a fulfilling meal.

Ingredients

🍊 4 Oranges peels only
🍬 2 tablespoons sugar
🌼 Saffron, a pinch
🥄 2 tablespoons oil
🥜 1/4 cup pistachios
🌰 1/4 cup blanched almonds
🌿 1/2 teaspoon green cardamom
🧂 Salt
🍚 2 cups Organic Aahu Barah Basmati Rice

Instructions

1- Prepare the Orange Peels:

Begin by peeling the oranges. Use a peeler to remove as much pith as possible from the peels. Thinly slice these peels. Spread them out on a baking sheet.
Place the baking sheet in the oven at the lowest setting for 2 hours. Afterward, leave them out on the counter overnight to dry.

2- Blanch and Flavor the Peels:

In a saucepan, add 2 cups of water and the prepared orange peels. Bring to a boil and then drain. Repeat this process three times.
On the third boil, add crushed saffron and two tablespoons of sugar to the water with the peels. Bring it to a boil and then strain.

3- Toast the Nuts and Spice the Peels:

Heat two tablespoons of oil in a pan over medium-low heat. Add the orange peels, pistachios, almonds, and cardamom. Cook for 3 minutes, allowing flavors to meld. Set aside.

4- Prepare the Rice:

Rinse and soak the Aahu Barah Basmati Rice prior to cooking.
In another pot, bring 6 cups of water to a boil and add two teaspoons of salt. Introduce the rice to the boiling water and cook for about 5 minutes until it's "al dente."

5- Assemble and Steam the Rice:

Drain the cooked rice. In a separate pot, lightly oil the bottom. Add the drained rice.
Top the rice with the orange and nut mixture. Create steam vents by poking holes with the bottom of a wooden spoon.
Cover the pot with a paper towel, then secure with a lid.

6- Cook and Finish the Rice:

Cook the rice on medium-high heat for 3-4 minutes. Reduce to medium-low and continue cooking for 20 minutes.

Prep Time: 30 minutes (plus overnight drying time)
Cook Time: 40 minutes
Total Time: 70 minutes
Servings: 4-6
Nutritional Information per Serving: Approx. 320 Calories; 6g Protein; 12g Fat; 48g Carbohydrates
Equipment: Baking sheet, Saucepan, Peeler, Oven, Wooden Spoon, Large pot