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|Rice||2 Cup (32 tbs) (Uncooked)|
|Potato||1 Medium, peeled, sliced thin|
|Onion||1 Medium, peeled, sliced thin|
|Ground saffron||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2220 Calories from Fat 667
% Daily Value*
Total Fat 76 g116.9%
Saturated Fat 47.1 g235.3%
Trans Fat 0 g
Cholesterol 193.5 mg
Sodium 447.1 mg18.6%
Total Carbohydrates 349 g116.2%
Dietary Fiber 12.2 g49%
Sugars 10.6 g
Protein 33 g66.4%
Vitamin A 45.4% Vitamin C 85.6%
Calcium 19.6% Iron 28%
*Based on a 2000 Calorie diet
Place potato and onion in butter, melted in the bottom of a casserole with a tight lid, and saute briefly.
Do not stir but keep in a flat layer.
Pile rice on top, adding salt and pepper to taste, and saffron soaked in 1/4 cup cold water.
Cook gently for 30 minutes or more.
The bottom layer should not burn, but it should get crusty and deep orange in color.
Place casserole in water for a few minutes to help loosen crust, and turn out with crust on top of mound of rice.