RecipeDB

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Ashe Reshte

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)60.1147
Energy (kCal)1606.4002
Carbohydrates (g)141.9132
Protein (g)134.2811
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 3 cups sliced 192.0 44.832 5.28 0.48
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    salt 1 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    chickpea 1/4 cup soaked drained 189.0 31.475 10.235 3.02
    red kidney bean 1/4 cup soaked drained 151.8 27.508000000000003 11.2102 0.115
    navy bean 1/4 cup soaked drained 17.42 3.3930000000000002 1.599 0.182
    lentil 2/3 cup 54.4133 11.3652 4.5995 0.2823
    beef bouillon 1 cup 16.8 0.096 2.736 0.528
    spinach 2 cups chopped 13.8 2.178 1.716 0.23399999999999999
    scallion 1/2 cup chopped 16.0 3.67 0.915 0.095
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    dill weed 1/4 cup chopped 0.9568 0.1562 0.077 0.0249
    beef 1/2 cut 268.9406 0.5198 47.9799 8.3168
    onion 1/2 cup chopped 192.0 44.832 5.28 0.48
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    olive oil 1 tablespoon 358.02 0.0 0.0 40.5
    yellow pea 2 tablespoons split 201.7333 0.0 44.88 1.1333
    persian noodle flat egg 8 ounces 201.7333 0.0 44.88 1.1333
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    saffron 1/4 teaspoon 0.5425 0.1144 0.02 0.0102
    tomato paste 1 teaspoon 4.51 1.04 0.2376 0.0258
    salt 1/4 teaspoon - - - -
    cream 1/2 cup sour 47.52 1.1112 0.5856 4.644
    vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    cream 2 tablespoons sour 47.52 1.1112 0.5856 4.644
    mint 1 tablespoon crushed crushed - - - -

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



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