Norinj Palau (Rice with orange) | Afghan Kitchen Recipes

Step 1

Norinj Palau is one of traditional Afghan dishes and it has a lovely delicate flavour. This pilau is prepared with the peel of the bitter (or Seville) oranges. It is quite a sweet dish. Ingredients450 g long grain white rice, preferably basmati75 ml vegetable oil2 medium onions, chopped1 medium chicken or 700–900 g lamb on the bone cut in pieces570 ml water, plus 110 ml waterpeel of 1 large orange50 g sugar50 g blanched and flaked almonds50 g blanched and flaked pistachios½ tsp saffron or egg yellow food colour (optional)25 ml rosewater (optional)1 tsp ground green or white cardamom seeds (optional)salt and pepperMethodStep 1Measure out the rice and rinse several times until the water remains clear.Step 2Add fresh water and leave the rice to soak for at least half an hour.Step 3Heat the oil and add the chopped onions.Step 4Stir and fry them over a medium to high heat until golden brown and soft. Step 5Add the meat and fry until brown, turning frequently. Step 6Add 570 ml of water, salt and pepper and cook gently until the meat is tender.Step 7While the meat is cooking, wash and cut up the zest of a large orange into matchstick-sized pieces, removing as much pith as possible. Step 8To remove any bitter taste, put the orange strips into a strainer and dip first in boiling water and then in cold.Step 9Repeat this several times. Set aside.Step 10Make a syrup by bringing to the boil 110 ml of water and the 50 g of sugar. Add the orange peel, the flaked almonds and pistachios to the boiling syrup.Step 11Boil for about 5 minutes, skimming off the thick froth when necessary. Strain and set aside the peel and nuts.Step 12Add the saffron and rosewater to the syrup and boil again gently for another 3 minutes.Step 13To cook the rice, strain the chicken stock (setting the meat to one side), and add the syrup.Step 14Make the syrup and stock up to 570 ml by adding extra water if necessary.Step 15The oil will be on the surface of the stock and this should also be included in the cooking of the rice. Step 16Bring the liquid to the boil in a large casserole. Drain the rice and then add it to the boiling liquid.Step 17Add salt, the nuts and the peel, reserving about a third for garnishing.Step 18Bring back to the boil, then cover with a tightly fitting lid, turn down the heat to medium and boil for about 10 minutes until the rice is tender and all the liquid is absorbed.Step 19Add the meat, the remaining peel and nuts on top of the rice and cover with a tightly fitting lid. Put into a preheated oven – 150°C (300°F, mark 2) – for 20–30 minutes. Or cook over a very low heat for the same length of time.Step 20When serving, place the meat in the centre of a large dish, mound the rice over the top and then garnish with the reserved orange peel and nuts. Recipe Type: Rice Dishes Ingredients: Almond, Cardamom, Chicken, Garlic, Lamb, Onion, Oranges, Pistachios, Rice, Rose Water, Saffron Pin It

Step 2

Measure out the rice and rinse several times until the water remains clear.

Step 3

Add fresh water and leave the rice to soak for at least half an hour.

Step 4

Heat the oil and add the chopped onions.

Step 5

Stir and fry them over a medium to high heat until golden brown and soft.

Step 6

Add the meat and fry until brown, turning frequently.

Step 7

Add 570 ml of water, salt and pepper and cook gently until the meat is tender.

Step 8

While the meat is cooking, wash and cut up the zest of a large orange into matchstick-sized pieces, removing as much pith as possible.

Step 9

To remove any bitter taste, put the orange strips into a strainer and dip first in boiling water and then in cold.

Step 10

Repeat this several times. Set aside.

Step 11

Make a syrup by bringing to the boil 110 ml of water and the 50 g of sugar. Add the orange peel, the flaked almonds and pistachios to the boiling syrup.

Step 12

Boil for about 5 minutes, skimming off the thick froth when necessary. Strain and set aside the peel and nuts.

Step 13

Add the saffron and rosewater to the syrup and boil again gently for another 3 minutes.

Step 14

To cook the rice, strain the chicken stock (setting the meat to one side), and add the syrup.

Step 15

Make the syrup and stock up to 570 ml by adding extra water if necessary.

Step 16

The oil will be on the surface of the stock and this should also be included in the cooking of the rice.

Step 17

Bring the liquid to the boil in a large casserole. Drain the rice and then add it to the boiling liquid.

Step 18

Add salt, the nuts and the peel, reserving about a third for garnishing.

Step 19

Bring back to the boil, then cover with a tightly fitting lid, turn down the heat to medium and boil for about 10 minutes until the rice is tender and all the liquid is absorbed.

Step 20

Add the meat, the remaining peel and nuts on top of the rice and cover with a tightly fitting lid. Put into a preheated oven – 150°C (300°F, mark 2) – for 20–30 minutes. Or cook over a very low heat for the same length of time.

Step 21

When serving, place the meat in the centre of a large dish, mound the rice over the top and then garnish with the reserved orange peel and nuts.