Fresh pomegranate seeds and pomegranate molasses play a starring role in this persian rice dish. Slivered almonds and pistachios give it wonderful texture too.
1 Large onion, peeled, halved and sliced thinly crossways
0.5 teaspoon Salt
0.25 cup Slivered almonds
0.25 cup Shelled pistachios
0.25 cup Sultanas
3 Cardamom pods, bruised
pinch Saffron strands
3 cup Rice, cooked, cold
0.33000000000000007 cup Pomegranate seeds
0.5 bunch Coriander leaves, sliced
0.25 cup Lemon juice
2 tablespoon Pomegranate molasses
Salt and pepper
Persian feta to serve
Nutrition value
750
calories per serving
18 g Fat18 g Protein126 g Carbs11 g FiberOther
Current Totals
18 g Fat
18 g Protein
126 g Carbs
11 g Fiber
MacroNutrients
Carbs
126 g
Protein
18 g
Fiber
11 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
122 mg
Iron
5 mg
Vitamin A
1463 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
70 mcg
Vitamin B12
0 mcg
Vitamin C
28 mg
Vitamin E
7 mg
Copper
1 mcg
Magnesium
136 mg
Manganese
3 mg
Phosphorus
279 mg
Selenium
5 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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