Ingredients
5
5 servings
- •2 cups uncooked long-grain rice
- •¾ teaspoon crushed saffron threads
- •4 tablespoons butter
- •6 whole cardamom seeds
- •4 whole cloves
- •3 cinnamon sticks
- •1 onion, chopped
- •3 cups boiling vegetable broth
- •1 teaspoon salt
Instructions
- Cover rice with cold water and set aside to soak for 30 minutes.
- Soak saffron threads in 2 tablespoons boiling water.
- Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
- Pour in the boiling broth and stir in the salt and saffron.
- Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.
Nutritional Facts
Per 5 servings
- Calories: 404
- Carbohydrate: 70g
- Fat: 10g
- Fiber: 3g
- Protein: 7g
- Sugar: 3g
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