Naranj Pulao, a sweet and zesty Afghan orange rice dish, made with fresh orange peels and sweet saffron water.
You Have To Make This One! You Will Love It!
Experience the vibrant flavors of Afghanistan with this easy-to-follow recipe for Naranj Pulao, a fragrant and sweet orange rice dish. This delightful recipe combines the aromatic zest of fresh orange peels with the luxurious sweetness of saffron-infused water, creating a truly unforgettable culinary experience. While the recipe appears intricate, it’s surprisingly simple to execute.
The key to a truly exceptional Naranj Pulao lies in the quality of your saffron. We recommend using a premium saffron like Mizan Saffron, handpicked from the fields of Herat, Afghanistan, to achieve that perfect golden hue and delicate, sweet flavor that elevates this dish to new heights. Enjoy the sweet and zesty notes of this traditional Afghan dish, knowing that a portion of Mīzān’s proceeds supports Too Young To Wed in their fight against child marriage.
Tips On Making The Best Naranj Pulao aka Saffron Rice
Rice is Key: Start with high-quality basmati rice and soak it for at least an hour. This crucial step ensures the grains cook evenly and become fluffy, not sticky. Properly draining the soaked rice is equally important.
Tame the Bitterness: Blanching the orange peels multiple times in fresh boiling water is essential to remove any bitterness. Don’t skip this step, as it significantly impacts the final flavor of your Naranj Pulao.
Saffron Infusion: The quality of your saffron truly shines in this dish. Use a good quality saffron, like Mizan Saffron, for the best color and flavor. Allow the saffron to steep in hot water to extract its full potential before adding it to the syrup.
Gentle Cooking: Once the rice is combined with the saffron syrup, cook it gently. Poking holes in the rice before covering and baking allows steam to escape, preventing a mushy texture. The final steaming with a paper towel helps absorb any excess moisture.
Garnish with Love: Don’t skimp on the garnishes! The toasted almonds and pistachios add a delightful crunch and nutty flavor that complements the sweet and zesty rice. Arrange the candied orange peel attractively for a beautiful presentation.
Ingredients
- 4 cups Basmati Rice
- 3 Oranges (peels only)
- 1 cup Sugar
- Mizan Saffron or any ground Saffron threads
- Cardamom
- Salt (to taste)
- Almonds & Pistachios
Instructions
1. Soak 4 cups of basmati rice for at least 1 hour, then drain.
2. Remove orange peels, scrape off the white part, and cut into thin strips, then bake to dry. Alternatively, store-bought dried orange peels can be used.
3. Boil orange peels for 5 minutes and strain them, repeating in fresh water until bitterness is gone.
4. Place orange peels into a frying pan and add water, sugar, and saffron, to create a colorful and sweet saffron syrup mixture. Strain the mixture and set aside
5. Add soaked rice into boiling water, cooking until tender.
6. Drain the rice, add the saffron syrup mixture, and stir to evenly coat the rice.
7. Poke holes in the rice and bake covered at 400 degrees for 20 minutes.
8. Add orange peels, bake covered with a paper towel for an additional 10 minutes.
9. Remove from oven and top rice with orange peels, and pre soaked almonds and pistachios.
STORAGE RECOMMENDATIONS
REFRIGERATION
Naranj Pulao can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
FREEZING
Naranj Pulao can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
REHEATING
Use a microwave or the stovetop to reheat. For the stovetop, just let it heat at medium to low until it’s hot enough to eat!
Frequently Asked Questions
Naranj Pulao is a fragrant and sweet Afghan rice dish characterized by its vibrant orange flavor and aroma. It’s made with basmati rice, orange peels, sugar, saffron, and nuts, creating a beautiful and flavorful culinary experience.
Blanching the orange peels multiple times in boiling water is crucial. Boil the peels for about 5 minutes, then drain and repeat the process with fresh water a few times until the bitterness is significantly reduced.
While you could try to incorporate orange juice, the traditional Naranj Pulao relies on the flavor and aroma of the orange peels. The peels provide a more intense and complex citrus flavor that orange juice alone wouldn’t replicate.
Basmati rice is the preferred choice for this dish. Its long grains and delicate flavor complement the sweet and zesty notes of the other ingredients.
The rice should be tender and fluffy, not mushy. The grains should be separate and not clumped together. The aroma of saffron and orange should be prominent.
Look for saffron threads that are deep red in color and have a strong aroma. Reputable online retailers or specialty spice shops are good places to find high-quality saffron, such as Mizan Saffron, which is mentioned in the recipe and supports a good cause.
Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this Naranj Pulao or just eat by itself
Kabuli Palaw, Afghan Brown Rice
LOVE OUR NARANJ PULAO? GIVE US FEEDBACK
If you make our Naranj Pulao, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Naranj Pulao – Saffron Rice
Ingredients
- 4 cups Basmati Rice
- 3 Oranges (peels only)
- 1 cup Sugar
- Saffron Threads, ground
- Salt, to taste
- Almonds and Pistachios, toppings
Instructions
- Soak 4 cups of basmati rice for at least 1 hour, then drain.
- Remove orange peels, scrape off the white part, and cut into thin strips, then bake to dry.
- Alternatively, store-bought dried orange peels can be used. Boil orange peels for 5 minutes and strain them, repeating in fresh water until bitterness is gone.
- Place orange peels into a frying pan and add water, sugar, and saffron, to create a colorful and sweet saffron syrup mixture.
- Strain the mixture and set aside Add soaked rice into boiling water, cooking until tender.
- Drain the rice, add the saffron syrup mixture, and stir to evenly coat the rice. Poke holes in the rice and bake covered at 400 degrees for 20 minutes.
- Add orange peels, bake covered with a paper towel for an additional 10 minutes.
- Remove from oven and top rice with orange peels, and pre soaked almonds and pistachios.
Leave a Reply