This is a royal dish! Hard to belive that nobody discovered this gem for such a long time!
It's delicious and I couldn't expect it better.
I only had to renounce to the carrot since we finished them in advance.
Thanks a lot for this dish that we surely will prepare again!
This is indeed a "royal dish" and we enjoyed it immensely! I subbed chicken thighs which were first pounded to 1/4" thickness. Removed them to warming plate. Browned the onions, then added the chicken back to the pan along with the orange juice but not the zest (1/2 cup chicken stock replaced some of the juice.) Added spices and cooked 20 minutes. Spooned converted rice/parboiled (*NOT* instant) onto a platter. Plated the chicken, drizzled on the sauce, garnished with orange zest and nuts and arranged the orange slices around the edge of the platter. This needed something to give it that "wow" factor and I am certain any good Persian cook would add fresh cilantro garnish. I did and it worked perfectly in both color and presentation. I am not giving this recipe a star rating because of the manner in which the directions were written. If the directions were spruced up, I would gladly give this recipe a five-star rating-it certainly deserves it. Reviewed for NA*ME Tag/October.