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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. Prepare the chicken stock- let it simmer while you prepare the other ingredients. | 2. Melt the butter in a frying pan and saute the garlic and onion for about 2 minutes. | 3. Add the rice and tumeric powder to the garlic and onions, and lightly fry the mixture until the rice is yellowed (about 2 minutes). | 4. Transfer the rice/onion/garlic mixture to a small pot, then add raisins, lemon slice, and salt to the mixture. | 5. Add the chicken stock into the rice mixture, making sure that there isn't too much or too little liquid (the liquid level should be about 1 inch above the rice level) Bring mixture to a boil, then bring to low heat, allowing to simmer for about 20 minutes. | 6. Stir occasionally to prevent the rice at the bottom from getting burnt. | 7. Mix in remaining ingredients (cinammon, parsley, tomato, pepper). | 8. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic	1	clove	peeled minced	4.47	0.9918	0.1908	0.015
grain white rice	1	cup	uncooked	-	-	-	-
turmeric powder	1	teaspoon		-	-	-	-
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
lemon	1	slice		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
cinnamon	1/4	teaspoon		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047

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