Iranian Saffron Rice

نوري بوديبةShefi i kuzhinës

Përbërësit

• Orizi Basmati
  2 cup
• Vaj ulliri
  5 tablespoon
• Saffron
  1 teaspoon
• Kripë
  0

Hapat

1. 1

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

   Pajisjet e duhura:

   🍳

   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.

   Pajisjet e duhura:

   🍳

   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.

   Pajisjet e duhura:

   Tenxhere

   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.

   Pajisjet e duhura:

   Tenxhere

   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

Fakte të të ushqyerit

Vlerat ushqyese të përbërësve (për 100g)

Orizi Basmatipër 100g

Energjia365 kcal

Proteina8 g

Yndyra totale0.6 g

Karbohidrate80 g

Fibrat dietetike1 g

Sheqernat totale0.1 g

Vaj ulliripër 100g

Energjia884 kcal

Yndyra totale100 g

Saffronpër 100g

Energjia300 kcal

Proteina10 g

Yndyra totale5 g

Karbohidrate60 g

Fibrat dietetike20 g

Sheqernat totale2 g

Kripëpër 100g

Hiri100 g

* Informacionet ushqyese janë të përafërta dhe llogaritja e tyre mund të ndikohet nga lloji i përbërësit dhe metodat e kultivimit, ruajtjes dhe gatimit.

Karakteristikat dietetike dhe etiketat