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Persian Rice with Onion Sauce

50 min·51 ViewsTranslated
Persian Rice with Onion Sauce
L

Linda Sf

14 Recipes

My own creation. Delicious, healthy, and simple.

Allergens
1,038kcal

4 Portions · 1,105 g

Protein
25 g
Carbohydrates
221 g
Fat
2 g
Fiber
13 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g
  • Rice250 grams
  • Onions4
  • Raisin
  • Peanut Butter4
  • Sesame Oil
  • Cumin
  • Curry Powder
  • Turmeric
  • Chili Pepper

Instructions

  1. 1

    Cook the rice.

  2. 2

    Cut onions into rings and sauté them in a pan.

  3. 3

    Add peanut butter to the translucent onions and season with sesame oil and cumin. If you like it spicy, you can add chili. The sauce should thicken a bit.

  4. 4

    Add raisins, curry, turmeric, and salt to the cooked rice.

  5. 5

    A fresh salad goes very well with this (e.g., cucumber and iceberg lettuce with mint).

  6. 6

    Enjoy!

  7. 7

    The recipe can be varied as desired (tofu in the sauce, potato pieces or kidney beans in the rice, chicken fillet with it, etc.).

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