Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
| Broad Bean | 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
- 2 cup Rice
- 3 cup Water or meat broth
- 3 tbl Cooking fat
- 2 lb Broad beans
- 2 tbl Margarine
- 1/2 cup Water
- 1 tsp Flour
- 2 tbl Lemon juice
- 2 bn fresh dill
- Salt
Directions
Melt margarine and put into saucepan with 1 1/2 cups water, flour, lemon juice and a little salt. #Pare the skins of the broad beans. add to saucepan and cover and cook 30 minutes or until beans partially cooked.
Heat 3 cups of meat broth or water and add to saucepan and bring to a boil, remove from heat and set aside.
Place rice in a bowl with 2 tsp of salt and enough warm water to cover,set aside to cool.
Drain and rinse and drain rice. Heat the fat in a sucepan and add rice and saute for 10 minutes, stirring constantly over hight heat.
Add the broadbean mixture to the rice and cover and cook on high then reduce heat to moderate until rice absorbs the liquids.
Chop dill and simmer rice a few minutes before adding dill.
Category:Azerbaijanian Recipes
Category:Azerbaijanian Vegetarian