Photo: Pille R. Priske
(Persian Rice with Pistachios and Dill)
8 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
571
Calories
27g
Protein
26g
Fat
59g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups basmati rice (1 1/4 pounds)
- 3 tablespoons salt
- 1/2 teaspoon saffron threads, crumbled
- 1/2 cup plain yogurt
- 1 tablespoon unsalted butter
- 2/3 cup fresh dill, chopped
- 1 cup shelled natural pistachios (about 5 ounces), coarsely chopped
- Special equipment: 6-quart wide, heavy pot, preferably nonstick; parchment paper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes