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6 Serves
69 Mins
6 g
30 g
16 g
Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes.
Ingredients, vitamins, and health benefits
Basmati Rice
Salt
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IndianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
118 mg / 1,250 mgPotassium
221 mg / 4,700 mgSodium
415 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a large pot, bring water to a boil, add salt, and parboil the rice for 5-7 minutes until partially cooked, then drain.
In a separate saucepan, heat olive oil and gently toast the almond slivers and pistachios until golden, then set aside.
In the same saucepan, sauté the barberries and orange peel with a touch of sugar or honey until plump.
Layer the parboiled rice back into the pot, drizzling with saffron-infused water and a little oil, then cover and steam on low heat for 25 minutes.
Olive Oil
Almond Slivers
Pistachios
Barberries
Orange Peel
Sugar
Honey
Water
Saffron
Vitamin A
34 µg / 900 µgVitamin C
10 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
118 mg / 1,250 mgPotassium
221 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32
g55
g44
g
ItalianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g