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Saffron Rice Recipe
|Onions||2 Large, sliced|
|Basmati rice||350 Gram|
|Ground black pepper||1 Teaspoon|
|Saffron threads||1⁄2 Teaspoon, soaked in 1 tablespoon boiling water for 30 minutes|
|Boiling water||750 Milliliter|
|Silver leaf||2 (For Garnishing)|
Serving size: Complete recipe
Calories 3210 Calories from Fat 1558
% Daily Value*
Total Fat 178 g273.2%
Saturated Fat 108.6 g542.9%
Trans Fat 0 g
Cholesterol 469.1 mg
Sodium 2280.8 mg95%
Total Carbohydrates 370 g123.3%
Dietary Fiber 29.1 g116.4%
Sugars 33.9 g
Protein 45 g90.5%
Vitamin A 1333.5% Vitamin C 353.8%
Calcium 62.4% Iron 77.4%
*Based on a 2000 Calorie diet
Wash the rice thoroughly, then drain.
Add to the pan with the spices, salt and pepper, then fry for 3 minutes, stirring frequently.
Add the saffron with its liquid and stir well to mix.
Add the water, bring to the boil, lower the heat and simmer for 15-20 minutes until cooked.
Transfer to a warmed serving dish and garnish with the silver leaf, if using.