4 Serves
45 Mins
Melt the butter in a large saucepan over medium heat. Add the finely chopped onion and sauté for 5 minutes until softened.
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Vitamin E
2 mg / 15 mgVitamin K
250 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
129 µg / 400 µgCalcium
523 mg / 1,300 mgIron
20 mg / 18 mgMagnesium
223 mg / 420 mgPhosphorus
696 mg / 1,250 mgPotassium
1666 mg / 4,700 mgSodium
2040 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
13 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
21 g / 28 gSugar
4 g / 50 gSaturated Fat
10 g / 20 gCholesterol
312 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
Stir in the cardamom pods, turmeric, cinnamon stick, and bay leaves, cooking for 1 minute to release their fragrance.
Add the basmati rice to the pan and stir until every grain is thoroughly coated in the spiced butter.
Pour in the fish stock and add salt. Bring to a boil, then cover with a tight-fitting lid, reduce heat to low, and simmer for 12 minutes.
While the rice cooks, bring a separate large shallow pan of water to a boil. Add the smoked haddock and simmer for 4 minutes until just cooked. Remove the fish to a plate to cool.
In the same water, boil the eggs for 8 minutes. Drain, cool, peel, and chop them.
Flake the cooled smoked haddock, discarding any skin or bones.
Uncover the rice, remove the whole spices, and gently fold in the flaked fish and chopped eggs. Cover and heat for 2-3 minutes.
Stir in most of the fresh parsley, season with salt and black pepper, and serve garnished with the remaining parsley and lemon wedges.
2
g14
g32
g
Uzbek
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