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KI-generiert
Main course
Sabzi Polo
Prep time
75 min
Portions
2
Difficulty
Medium
240
kcal
Nutrition · Per portion
Carbs
36.5 g
Protein
5 g
Fat
8.7 g
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertIngredients
For 2 portions
- Basmati rice85 g
- Parsley1 bunch
- Dill1 bunch
- Cilantro1 bunch
- ChivesOr: Spring onions1 bunch
- Fenugreek 0.25 tbsp freshOr: dried fenugreek, ground fenugreekas needed
- ButterOr: vegan butter, margarine15 g
- Saffron threads1 pinch
- Iodized salt¼ tsp
- Sunflower oil¾ tbsp
- Water¼ l
- Yogurt30 g
Method
Step by step
- 1
Soak rice in lukewarm salted water for 30 min, drain.
- 2
Wash herbs, dry and chop very finely.
- 3
Bring plenty of salted water to a boil.
- 4
Pre-cook rice 5–7 min al dente, drain.
- 5
Combine rice with chopped herbs.
- 6
Line bottom of pot with oil and butter.
- 7
Optional tahdig: a thin layer of yogurt-mixed rice as the base.
- 8
Add remaining rice in a pyramid shape.
- 9
Poke holes with a chopstick, close pot with cloth and lid.
- 10
Steam over low heat for 45 min, serve with saffron rice topping.
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