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Ingredientes
- 3 c. Basmati rice, long grain
- 3Â 1/2 c. Water, see detail
- 1 tsp Salt
- 2 Tbsp. Extra virgin olive oil
- 1/4 tsp Saffron, dissolved in
- 1 Tbsp. Warm water
Direcciones
- Cooking times will vary according to brands of rice and manufacturers of cookers. The note gives more detail. Refer, also, to the recipe for Chelow that details technique.
- 1. Pick over and wash 3 c. of rice 5 times in hot water.
- 2. Combine all the ingredients except the saffron water in the rice cooker; gently stir with a wooden spoon and start the cooker.
- 3. After 1 1/2 hrs, pour saffron water on top of rice. Unplug rice cooker.
- 4. Allow to cold for 10 min without uncovering the pot.
- 5. Remove lid and place a round serving dish over the pot. Hold the dish and the pot tightly together and turn them over to unmold rice. The rice will be like a cake. Cut into wedges and serve.
- detail - These cooking times are for the National Deluxe rice cooker. The cooking time for rice may vary according to different brands of rice cookers. It is desirable but not essential to soak the rice in 8 c. water with 2 Tbsp. salt for 2 to 24 hrs. This is especially good for older basmati-type rice.
- For AMERICAN long-grain rice, use only 3 c. of water and wash the rice once. Among other long-grain types of rice, choose those which are
- Batmanglij. Persian Cooking for a Healthy Kitchen. Washington, D.C: Mage
- NOTES : Chelow ba polow paz Prep 10 mins Cook 1 hr 30 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 6 servings | |
| Calories 377 | |
| Calories from Fat 45 | 12% |
| Total Fat 5.11g | 6% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 398mg | 17% |
| Potassium 107mg | 3% |
| Total Carbs 73.97g | 20% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.11g | 0% |
| Protein 6.6g | 11% |
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