Shireen Palow (Afghan Orange Rice with Chicken)

I made half the recipe, but used all the spices (and a little more saffron, too) and was glad I did.  We liked this okay, but it was missing an acidity that would nave given it a bit of spark.  I almost sprinked a bit of apple cider vinegar or lemon on, which might have helped.  I also think dried red pepper would have been useful (or ground cayenne), as we added it at the table but it wasn't really cooked in. The pistachios are essential, and I think more of them wouldn't hurt.  Served with asparagus sauteed in a bit of olive oil with a dash of orange juice. My husband liked it more than I did, so it just may be that I like a brighter flavor.

Wonderful dish, amazing flavours and easy to make! This dish has become a staple on our dinner table. I have to admit though that I have never used rice, always made it with Oat Groats, which gives it a very hearty texture and nutty flavour. Easy to make with a whole chicken cut into pieces or any other chicken parts. Just a wonderful recipe with very unique flavours!

I've made this dish a number of times and it never disappoints. To those who found the chicken bland, I would suggest using thighs only, since they add more flavor to the dish. The flavors in this very easy one-pot meal are simply wonderful!