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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods. | 2. Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant. | 3. Add rice, cook for 2 minutes, stirring to coat with oil. | 4. Add stock, sultanas and a pinch of salt. | 5. Cover with a lid and bring to the boil. Reduce heat and cook for 15-20 minutes, until stock is absorbed and rice is tender, adding a splash more water if necessary. | 6. Allow to stand covered for 10 minutes. | 7. Stir through pomegranate seeds and coriander leaves. | 8. Spoon rice onto a large platter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		diced	64.0	14.944	1.76	0.16
almond	80	g	blanched	707.2	0.0	0.0	80.0
pistachio	100			68880.0	3341.91	2479.68	5574.36
saffron thread	1	pinch		-	-	-	-
cardamom pod	3			-	-	-	-
basmati rice	400			-	-	-	-
chicken stock	750	ml		273.8939	26.8568	19.1726	9.1298
sultana	100			-	-	-	-
salt				-	-	-	-
pomegranate	1		discarded	144.42	32.538000000000004	2.9058	2.0358
coriander leaf	1	cup		3.68	0.5872	0.3408	0.0832

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.