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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (467g) Recipe makes 6 servings |
||
| Calories 473 | ||
| Calories from Fat 143 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.9g | 24% | |
| Saturated Fat 9.9g | 49% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 217mg | 9% | |
| Potassium 110mg | 3% | |
| Total Carbohydrate 74.0g | 24% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 0.1g | ||
| Protein 6.8g | 13% | |
Persian Chickpea Flour Cookies (Nan-E Nokhochi )
From: oak park katie
On Apr 14, 2009
This ended up being just greasy rice for me. I don't know what happened. After 45 minutes and no sign of crustiness I took the rice out of the pan, tuned up the heat and then fried the rice. If this happens to you don't do what I did as a rescue. If anyone has any ideas as to what I did wrong, please let me know.
From: Dewdropdeb
On Mar 11, 2008
This was really cool - a neat new way to serve rice! When I did the initial cook I took it off at nine minutes and it was almost done, so next time I will cook for less. Also took almost an hour for the nice crust to form. Am wondering if it shouldn't be done in a non-stick pan? Great recipe and I will make again with a few adjustments and I will season before second cook! Thank you!
From: Cat19
On Jan 23, 2009
This is known as Chelo in Iran. If you make it with a sauce added it become Polow. I boil the rice for only about 6 minutes before draining, the final rice after steaming should not be mushy, each grain to be separate, it takes some practice! If you sit the covered pot in a sink filled with cold water for about five minutes before turning it over onto a large platter the tadiq will loosen from the pan and it should come out easier. This is the only way to eat basamati rice! The texture and crunch of the tadiq is absolutely addictive!
From: Iron Chef Ghetto
On Jan 27, 2006
This is delicious. Buttery, decadent, crispy, smells excellent. I made a half recipe... It worked fine with margarine. (I used it as that's all I had!) The flavour of this, with the tadiq, reminds me of hot buttered popcorn!
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