Directions:
- Fry the onions in 2 tablespoon oil until golden. Set aside.
- Toast the rice with the remaining oil for 1 minute.
- Add the spices and toast one more minute.
- Add the water and the salt. Continue to cook covered by low temerature until the water is adsorbed. Take care you don't overheat the boilng rice!
- Mix the margarine with the yoghurt and the saffron in a small bowl together and add to the rice.
- Stir in the onions and pomegranate seeds.
- Serve it hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.04 Kcal (1440 kJ) | ||
| Calories from fat | 87.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 15% | |
|---|---|---|---|
| Cholesterol | 0.66mg | 0% | |
| Sodium | 400.13mg | 17% | |
| Potassium | 171.64mg | 4% | |
| Total Carbs | 57.56g | 19% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 5.23g | 10% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 2.8mg | 16% | |
| Calcium | 39.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 124.95 Kcal (523 kJ) | ||
| Calories from fat | 31.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 15% | |
|---|---|---|---|
| Cholesterol | 0.24mg | 0% | |
| Sodium | 145.32mg | 17% | |
| Potassium | 62.33mg | 4% | |
| Total Carbs | 20.9g | 19% | |
| Sugars | 1.61g | 18% | |
| Dietary Fiber | 0.61g | 7% | |
| Protein | 1.9g | 10% | |
| Vitamin C | 2.1mg | 10% | |
| Iron | 1mg | 16% | |
| Calcium | 14.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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