Persian Rice with Turkey and Lemon
silicon (Si)
manganese (Mn)
Fiber
copper (Cu)
phosphorus (P)
selenium (Se)
Description
Fragrant rice with chickpeas, turkey, dates and almonds, complemented by lemon
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Parboiled rice — 80 г
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Chickpeas (dry) — 20 г
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Turkey (thigh) — 55 г
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Carrots — 25 г
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Onion — 25 г
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Garlic — 1 зубчик
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Lemon juice — 2 ч.л.
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Chili pepper (fresh, hot) — 2 г
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Dried dates — 7 г
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Raw almonds — 7 г
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Whole cumin seeds — 0.5 ст.л.
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Ground turmeric — 0.5 ч.л.
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Sunflower oil (refined) — 4 мл
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Mint — 3 г
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Table salt — 1 щепотка
- Soak chickpeas for 4-6 hours, then boil until tender for about 40 minutes.
- Cut turkey into cubes, carrot into thin strips, onion into half rings, finely chop garlic, cut dates and almonds into small pieces.
- Heat sunflower oil in a deep pan. Sauté onion until soft, add garlic, chili and cumin, cook for 1 minute.
- Add turkey and fry until golden brown, then add carrot and cook for another 3-4 minutes.
- Add rice, turmeric and salt. Stir so that rice is coated with oil and spices.
- Add boiled chickpeas, dates, almonds and lemon juice. Pour hot water to cover rice by 1 cm.
- Bring to a boil, reduce heat to low, cover and cook for 20-25 minutes until water is fully absorbed.
- Remove from heat and let stand covered for another 10 minutes.
- Before serving, sprinkle with fresh mint and drizzle with narsharab.
595
140 kcal / 100 g
kcal
25.0 g
5.9 g / 100 g
Protein
90.5 g
21.3 g / 100 g
Carbohydrates
15.5 g
3.7 g / 100 g
Fats
3.8 g
0.9 g / 100 g
Ash
12.2 g
2.9 g / 100 g
Fiber
30.7%
Water
7.4 g
1.7 g / 100 g
Sugars
66.7 g
15.7 g / 100 g
Starch
0.08 g
0.02 g / 100 g
Omega-3
5.56 g
1.31 g / 100 g
Omega-6
2.4 g
0.6 g / 100 g
SFA
