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4 Serves
65 Mins
Rinse the basmati rice under cold water until the water runs clear, then drain well.
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PersianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
211 µg / 400 µgCalcium
332 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
276 mg / 420 mgPhosphorus
192 mg / 1,250 mgPotassium
1156 mg / 4,700 mgSodium
1040 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
10 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
In a heavy-bottomed pot, heat the olive oil over medium heat and add the rice, stirring gently to coat the grains.
Pour in the water and salt, bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the liquid is absorbed.
While the rice cooks, bloom the saffron threads in a small amount of warm water.
In a separate small pan, sauté the dried barberries with a touch of oil and sugar until they plump up, then gently fold them and the saffron water into the cooked rice.
Remove the pot from the heat and let the rice stand, covered, for 5 minutes before fluffing with a fork and serving.
2
g11
g14
g
Japanese
Greek