persian

Saffron Tomato and Fava Bean Rice

Name: Saffron Tomato and Fava Bean Rice
Yield: 1 serving
Cuisine: persian
Ingredients: 85 g basmati rice, dry; 150 g fava beans (frozen or fresh, peeled); 160 g tomato, thinly sliced; 18 g olive oil; 0.15 g saffron threads; 25 g hot water (for saffron); 15 g lemon juice; 2 g salt; 0.5 g black pepper

This steamed dish pairs basmati rice, dry with fava beans, tomato, thinly sliced and saffron threads. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

20 g Protein

106 g Carbohydrates

19 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g basmati rice, dry 310 kcal
150g fava beans (frozen or fresh, peeled) 165 kcal
160g tomato, thinly sliced 29 kcal
18g olive oil 159 kcal
0g saffron threads 0 kcal
25g hot water (for saffron) 0 kcal
15g lemon juice 5 kcal
0.75 tsp (2g) salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

basmati ricehot water (for saffron)
Rinse basmati rice until water runs mostly clear. Parboil in salted boiling water 5-6 minutes until al dente; drain.
basmati ricefava beans (frozen or freshtomatoolive oil
Heat olive oil in a small pot. Layer half the rice, then add fava beans and sliced tomato, then the remaining rice.
hot water (for saffron)
Drizzle saffron water over the top. Poke a few steam holes, cover with a towel-wrapped lid, and steam on low 25-30 minutes.
lemon juiceblack pepper
Fluff gently, season with black pepper, and add lemon juice to brighten before serving.