Iranian Saffron Rice

نوري بوديبةCuisinier

Ingrédients

• Riz Basmati
  2 cup
• Huile d'olive
  5 tablespoon
• Safran
  1 teaspoon
• Sel
  0

Mesures

1. 1

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

   Matériel requis:

   🍳

   Bowl

   5 minutes
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.

   Matériel requis:

   🍳

   Bowl

   15 minutes
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.

   Matériel requis:

   Marmite

   15 minutes
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.

   Matériel requis:

   Marmite

   30 minutes
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.

   5 minutes
6. 6

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

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Riz Basmatipour 100g

Énergie365 kcal

Protéines8 g

Lipides totaux0.6 g

Glucides80 g

Fibres alimentaires1 g

Sucres totaux0.1 g

Huile d'olivepour 100g

Énergie884 kcal

Lipides totaux100 g

Safranpour 100g

Énergie300 kcal

Protéines10 g

Lipides totaux5 g

Glucides60 g

Fibres alimentaires20 g

Sucres totaux2 g

Selpour 100g

Cendres100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques