Iranian Saffron Rice

نوري بوديبةCuoco

Ingredienti

• Riso Basmati
  2 cup
• Olio d'oliva
  5 tablespoon
• Zafferano
  1 teaspoon
• Sale
  0

Passi

1. 1

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

   Utensili necessari:

   🍳

   Bowl

   5 min
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.

   Utensili necessari:

   🍳

   Bowl

   15 min
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.

   Utensili necessari:

   Pentola

   15 min
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.

   Utensili necessari:

   Pentola

   30 min
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 min
6. 6

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

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Riso Basmatiper 100g

Energia365 kcal

Proteine8 g

Grassi totali0.6 g

Carbohydrate80 g

Fibre alimentari1 g

Zuccheri totali0.1 g

Olio d'olivaper 100g

Energia884 kcal

Grassi totali100 g

Zafferanoper 100g

Energia300 kcal

Proteine10 g

Grassi totali5 g

Carbohydrate60 g

Fibre alimentari20 g

Zuccheri totali2 g

Saleper 100g

Ceneri100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag