Iranian Saffron Rice

نوري بوديبةkuhar

Sestavine

• Basmati Riž
  2 cup
• Oljčno olje
  5 tablespoon
• Šafran
  1 teaspoon
• Sol
  0

Koraki

1. 1

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

   Potrebni pripomočki:

   🍳

   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.

   Potrebni pripomočki:

   🍳

   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.

   Potrebni pripomočki:

   Lonček

   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.

   Potrebni pripomočki:

   Lonček

   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

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Basmati Rižna 100g

Energija365 kcal

Beljakovine8 g

Skupne maščobe0.6 g

Ogljikovi hidrati80 g

Prehranske vlaknine1 g

Skupni sladkorji0.1 g

Oljčno oljena 100g

Energija884 kcal

Skupne maščobe100 g

Šafranna 100g

Energija300 kcal

Beljakovine10 g

Skupne maščobe5 g

Ogljikovi hidrati60 g

Prehranske vlaknine20 g

Skupni sladkorji2 g

Solna 100g

Pepel100 g

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake