Name: Afghan Braised Chicken and Rice with Orange, Saffron, Almond, and Pistachio Syrup
Yield: Serves 4
Ingredients: 1 1/2 cups brown basmati rice; 1/4 cup olive oil; 2 medium onions, peeled and minced; coarse salt and black pepper; 4 large chicken thighs, chopped in half, or 8 smaller ones; about 4 cups water; 1 large organic orange; 1 tablespoon unrefined granulated sugar; 1/2 cup slivered blanched almonds; 1/2 cup shelled, chopped pistachio nuts; large pinch of saffron threads; 2 to 3 teaspoons rose water; 7 or 8 cardamom pods, lightly crushed, seeds extracted; a handful of blanched, skinned baby fava beans (optional); a handful of blanched peas (optional)

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Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount of rhubarb. This may sound strange, but the rhubarb is sweetened by the leeks and it really does work.

Recipe notes

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