Spinach & Feta Turkey Meatloaf Mini Loaves
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Chickpea & Apricot Persian Saffron Rice Pot
Persian Saffron Rice Pot with chickpea & apricot, prepared as a satisfying dinner.
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- 45 min
- Calories
- 692 kcal
- Protein
- 20.3 g
- Carbohydrates
- 127.4 g
- Fat
- 12.4 g
- Fiber
- 16.2 g
Ingredients
- 75 g basmati rice
- 85 g onion
- 145 g chickpeas
- 35 g dried apricots
- 7 g olive oil
Instructions
- Weigh and prepare all ingredients for one serving. Basmati rice and onion quantities are measured as listed; dry grains and flours are weighed dry.
- Rinse rice and parboil briefly. Sauté onion and protein, layer with rice and saffron water, cover and steam until rice is fluffy and protein cooked.
- Add chickpeas (145 g) and dried apricots (35 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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