Iranian Saffron Rice

نوري بوديبةCocinero

Ingredientes

• Arroz Basmati
  2 cup
• Aceite de oliva
  5 tablespoon
• Azafrán
  1 teaspoon
• Sal
  0

Pasos

1. 1

   Soak the saffron in 1/4 cup of boiling water and set it aside.

   Herramientas necesarias:

   🍳

   Bowl

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2. 2

   Wash the rice three times, then soak it in water with a little salt for two and a half hours and then drain it.

   Herramientas necesarias:

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   Bowl

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3. 3

   Boil 3 cups of water in a pot, then add the rice and one tablespoon of olive oil. Let it boil for a quarter of an hour or until it is half cooked, then drain the rice and set it aside.

   Herramientas necesarias:

   Olla

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4. 4

   Put two tablespoons of olive oil in a non-stick pot and add the drained rice and the remaining oil. Cover the pot with a cloth and then cover it tightly with its lid and leave it on high heat for two or three minutes just to heat the pot sufficiently. Then reduce the heat and let the pot simmer for about 20 to 30 minutes or until the rice is steamed and forms a golden layer at the bottom.

   Herramientas necesarias:

   Olla

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5. 5

   To serve the rice: Flip the pot onto a serving plate, so that we get the rice mold with the golden layer on top if possible. If that is not possible, serve the rice in a serving bowl and place the golden layer in another bowl to serve separately. This layer is considered special and is served first to guests.

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6. 6

   Sprinkle the saffron with its water over the rice horizontally to create wide yellow threads on the white rice.

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Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Arroz Basmatipor 100g

Energía365 kcal

Proteínas8 g

Grasa total0.6 g

Carbohidratos80 g

Fibra dietética1 g

Azúcares totales0.1 g

Aceite de olivapor 100g

Energía884 kcal

Grasa total100 g

Azafránpor 100g

Energía300 kcal

Proteínas10 g

Grasa total5 g

Carbohidratos60 g

Fibra dietética20 g

Azúcares totales2 g

Salpor 100g

Ceniza100 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas