Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the onions in 2 tablespoon oil until golden. Set aside. | 2. toast the rice with the remaining oil for 1 minute. | 3. Add the spices and toast one more minute. | 4. Add the water and the salt. Continue to cook covered by low temerature until the water is adsorbed. Take care you don't overheat the boilng rice! | 5. Mix the margarine with the yoghurt and the saffron in a small bowl together and add to the rice. | 6. Stir in the onions and pomegranate seeds. | 7. Serve it hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
onion	2		chopped	128.0	29.888	3.52	0.32
rice	2	cups	washed	1357.9	282.125	27.898000000000003	11.84
turmeric powder	1/2	teaspoon		-	-	-	-
cinnamon	1/2	teaspoon	ground	-	-	-	-
cardamom pod	2		crushed	-	-	-	-
water	3 1/2	cups	boiling	0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
margarine	1	tablespoon		101.37899999999999	0.1269	0.1269	11.3505
plain yogurt	2	tablespoons		-	-	-	-
saffron thread	1	pinch		-	-	-	-
pomegranate seed	1/2	cup		-	-	-	-

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