Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Water | 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
- =
- 1/2 teaspoon saffron threads
- 1 1/2 cups boiling water
- 2 cups basmati rice -- or other long-grain rice -- dry measure
- 2 tablespoons vegetable oil
- 4 cloves
- 1 stick cinnamon
- 2 potatoes -- 1/2" cubes (about 8 oz/250g)
- 2 tablespoons chopped mint
- 1 tablespoon fresh ginger – minced
- 1/2 cup plain low-fat yogurt
- 1/4 teaspoon salt
- 1/4 cup chopped cilantro
- 1 onion -- thinly sliced
- =
Directions
Soak the saffron in a small bowl in 1 tablespoon of the boiling water for= at least 10 minutes. Wash the rice under cold running water until the water runs clear. Drain,= then place it in a medium-sized bowl, cover with water and soak for 30= minutes.
Preheat the oven to 350=B0F (180=B0C) COOKING (25 minutes)
Bring a large saucepan of water to a boil. Add the rice, stir well, and= boil rapidly for 5 minutes. Drain.
While the rice is cooking, heat the oil in a large, flameproof casserole= dish over medium heat. Add the cloves and cinnamon and stir for 30 seconds. = Add the potatoes and cook, stirring frequently, until golden, about 5= minutes. Remove from the heat. Sprinkle the mint and half of the ginger= over the potato mixture.
Spread half of the rice over the potato mixture. Place the yogurt, salt, saffron and saffron liquid in a small bowl.= Combine well. Pour half of the yogurt mixture over the rice in the= casserole dish.
Sprinkle the remaining ginger, the cilantro and onion on top and cover= with the remaining rice. Pour the remaining yogurt mixture over the rice. Pour the remaining boiling water down the side of the mixture. Cover and= bake in the oven until the rice is tender and all of the liquid is= absorbed, about 15 minutes.
Loosen the edges of the cake from the casserole dish. Warm the serving= plate. Put plater on top of casserole and turn the rice onto the plate.