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Spicy Saffron Rice

Flavor.of.Europe's picture
  Butter/Ghee 2 Ounce (60 Gram / 1/4 Cup)
  Onion 1 , chopped
  Saffron strands 1⁄2 Teaspoon
  Cumin seeds 1 Teaspoon
  Basmati rice 8 Ounce, washed and soaked (250 Gram / 1 Cup)
  Salt 1 Teaspoon
  Split almonds 3 Ounce, cut in slivers and toasted (90 Gram / 2/3 Cup)

1. Heat the butter or ghee in a heavy-based saucepan, add the onion and stir-fry. Add the saffron strands and cumin seeds and fry for 30 seconds.
2. Add the rice and fry for 2 minutes until it has absorbed the oil and the saffron colour. Add the salt and enough water to cover the rice by 2.5 cm/1 inch. Cover with a tight-fitting lid and simmer for 20 minutes until all the water has been absorbed and the rice is tender. Stir in the toasted almonds.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1805 Calories from Fat 780

% Daily Value*

Total Fat 91 g139.9%

Saturated Fat 32.9 g164.4%

Trans Fat 0 g

Cholesterol 121.9 mg40.6%

Sodium 1973.9 mg82.2%

Total Carbohydrates 216 g72.1%

Dietary Fiber 16.3 g65.1%

Sugars 9.5 g

Protein 37 g74.8%

Vitamin A 29.9% Vitamin C 20.9%

Calcium 38.4% Iron 49.4%

*Based on a 2000 Calorie diet

Spicy Saffron Rice Recipe