Photo: Pille R. Priske
Persian-Style Rice with Saffron and Lentils Recipe
8 ingredients
8 to 10 servings
openrecipes
This recipe elevates rice to a new level, yet it's simple to make. In Persian households, this is a dish that each cook personalizes to make his or her own. The...
Estimated Nutrition (whole recipe, rough)
779
Calories
35g
Protein
23g
Fat
110g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Green Lentil | not in our table | 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
- 4 tablespoons kosher salt
- 1 cup green lentils
- 1/2 medium white onion, fine dice
- 4 cups long-grain, white basmati rice
- 5 tablespoons vegetable oil
- 1 medium russet potato
- 1 cup plain whole milk yogurt
- 1/4 teaspoon ground saffron (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes