Directions:
- Place 4 cups water in a saucepan over medium-high heat; bring to a boil. Add rice; cook for 10 minutes. Drain. Rinse with cold water; drain.
- Combine yogurt, salt, and saffron in a medium bowl. Add rice to yogurt mixture, stirring well.
- Melt butter in a medium nonstick sauté pan over medium heat. Add oil; swirl to coat. Add rice mixture to pan, lightly packing rice down. Wrap a clean, dry dish towel around lid to pan, tying it at the handle; place prepared lid on pan. Cook rice, covered, over medium heat 20 minutes (do not stir or uncover). Reduce temperature to medium-low; cook an additional 20 minutes or until rice is tender on top and a golden crust forms on bottom.
- Loosen the rice crust with a rubber spatula around the edges. Place a plate over the top of pan, and invert the rice onto plate, browned side up. Cut into 6 wedges, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.36 Kcal (1266 kJ) | ||
| Calories from fat | 236.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.26g | 40% | |
|---|---|---|---|
| Cholesterol | 51.71mg | 17% | |
| Sodium | 2184.03mg | 91% | |
| Potassium | 173.48mg | 4% | |
| Total Carbs | 4.79g | 2% | |
| Sugars | 3.55g | 14% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 12.05g | 24% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.2mg | 7% | |
| Calcium | 230.1mg | 23% | |
| Amount Per 100 g | |||
| Calories | 27.45 Kcal (115 kJ) | ||
| Calories from fat | 21.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 40% | |
|---|---|---|---|
| Cholesterol | 4.69mg | 17% | |
| Sodium | 198.26mg | 91% | |
| Potassium | 15.75mg | 4% | |
| Total Carbs | 0.43g | 2% | |
| Sugars | 0.32g | 14% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 1.09g | 24% | |
| Calcium | 20.9mg | 23% | |
* 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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