Directions:
- Place saffron threads into boiling water, set aside to steep.
- Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
- Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.08 Kcal (319 kJ) | ||
| Calories from fat | 63.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Cholesterol | 5.58mg | 2% | |
| Sodium | 301.46mg | 13% | |
| Potassium | 60.3mg | 1% | |
| Total Carbs | 2.5g | 1% | |
| Sugars | 1.34g | 5% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 0.77g | 2% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 37.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 60.3 Kcal (252 kJ) | ||
| Calories from fat | 50.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 11% | |
|---|---|---|---|
| Cholesterol | 4.42mg | 2% | |
| Sodium | 238.93mg | 13% | |
| Potassium | 47.79mg | 1% | |
| Total Carbs | 1.98g | 1% | |
| Sugars | 1.06g | 5% | |
| Dietary Fiber | 0.3g | 2% | |
| Protein | 0.61g | 2% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.4mg | 3% | |
| Calcium | 30.1mg | 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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