Ingredients
4
4 servings
- •1.5 cups boiling water
- •1 tablespoon saffron
- •3 tablespoons vegetable oil, divided
- •0.5 cup chopped onion
- •1 pound ground beef
- •1 teaspoon salt, divided
- •0.5 teaspoon ground black pepper
- •0.25 teaspoon ground turmeric
- •3 cups chopped cabbage
- •1 teaspoon ground cinnamon
- •0.25 teaspoon ground ginger
- •2 cups basmati rice
- •1.5 cups cold water
- •1 tablespoon butter
- •1 cup hot water
Instructions
- Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use.
- Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Sauté onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes.
- Heat remaining oil in another pan over medium heat. Sauté cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if the mixture is dry.
- Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork.
- Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.
Nutritional Facts
Per 4 servings
- Calories: 681
- Carbohydrate: 81g
- Fat: 28g
- Fiber: 3g
- Protein: 27g
- Sugar: 3g
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