Saffron rice


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55mins.

Servings

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Ingredients

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black peppercorns 1 g
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rice without a herb or spice
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cardamom 1 g
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ground clove 1 g
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saffron 1 g
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onion 1 g
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split peas 1 g
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basmati rice 1 g
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water 1 g
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vegetable oil 1 g
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salt 1 g
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Nutritional information (per 1 portion)
214.7
calories
4.3 g
proteins
39.2 g
carbs
4.4 g
fats
0.8 g
salt

Directions

1. Thinly slice onion. Soak saffron for 20 minutes. Cook split peas.
2. In a saucepan, saute onion in vegetable oil.
3. Add basmati rice, water, cardamom and saffron. Bring to a boil.
4. Stir in black peppercorns, split peas, ground clove and salt.
5. Cover and cook for 20 minutes over low heat.
6. Fluff rice with a fork.

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