Shireen Palow (Afghan Orange Rice with Chicken)

Shireen Palow (Afghan Orange Rice with Chicken) Recipe
Karry Hosford
Shireen palow soaks up sweet flavors from orange rind, caramelized onions, and sugar. Use a heavy chef's knife or cleaver to cut the chicken breasts in half.


6 servings (serving size: 2 thighs or 1 breast piece, 3/4 cup rice mixture, and 1 tablespoon pistachios)

Recipe from

Cooking Light

Nutritional Information

Calories 408
Caloriesfromfat 23 %
Fat 10.5 g
Satfat 3.6 g
Monofat 3.9 g
Polyfat 2.1 g
Protein 27.2 g
Carbohydrate 51.5 g
Fiber 2.1 g
Cholesterol 74 mg
Iron 1.6 mg
Sodium 604 mg
Calcium 35 mg


2 chicken breast halves, skinned and cut in half (about 1 pound)
4 chicken thighs, skinned (about 1 pound)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons butter, divided
2 cups vertically sliced onion
1/4 teaspoon saffron threads, crushed
1 garlic clove, minced
1 tablespoon sugar
2 teaspoons grated orange rind
2 1/4 cups fat-free, less-sodium chicken broth
1 1/2 cups uncooked basmati rice
2 tablespoons raisins
6 tablespoons chopped pistachios


Sprinkle chicken with 1/2 teaspoon salt and pepper. Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Add chicken, and cook 5 minutes, browning on all sides. Remove chicken from pan; cover and keep warm.

Melt 1 tablespoon butter in Dutch oven over medium heat. Add onion; cook 10 minutes or until golden brown, stirring occasionally. Add saffron and garlic, and cook 1 minute, stirring constantly. Stir in sugar and rind; cook 1 minute, stirring constantly. Add 1/4 teaspoon salt, broth, rice, and raisins; bring to a boil. Add chicken, nestling into rice mixture. Cover, reduce heat, and simmer 25 minutes or until rice is tender. Let stand 5 minutes. Sprinkle with pistachios.

Marie Simmons,

Cooking Light

March 2004
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