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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak saffron in hot water. | 2. Cook potatoes in salted water until tender but still firm, drain and set aside. | 3. Heat oil in a large heavy bottom saucepan, add onion, turmeric, coriander and cumin. | 4. Cook over low heat for 5 minutes or until onion is soft. | 5. Add potato, broth, and garlic, then bring to a boil, reduce heat and simmer 10 minutes. | 6. Add saffron water and raisins and cook 10 minutes or until potato is soft and the sauce is reduced and thickened. | 7. Stir in the parsley and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
saffron thread	1/4	teaspoon		-	-	-	-
hot water	1	tablespoon		0.0	0.0	0.0	0.0
potato	2		peeled cut	-	-	-	-
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
vegetable broth	1	cup		162.36	26.322	5.9532	3.8376
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099
cilantro	1	teaspoon	chopped	0.0767	0.0122	0.0071	0.0017

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