persian

Crispy Rice Crust with Spinach Yogurt Filling

Name: Crispy Rice Crust with Spinach Yogurt Filling
Yield: 1 serving
Cuisine: persian
Ingredients: 90 g basmati rice, dry; 181 g plain yogurt, 2%; 1 g egg; 248 g spinach, chopped; 11 g fresh dill, chopped; 20 g butter; 0.17 g saffron threads; 23 g hot water (for saffron); 3 g salt; 0.56 g black pepper

This dish pairs basmati rice, dry with plain yogurt, 2%, spinach, chopped and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian High satiety Heart friendly Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

92 g Carbohydrates

23 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

90g basmati rice, dry 329 kcal
181g plain yogurt, 2% 110 kcal
1g egg 1 kcal
248g spinach, chopped 57 kcal
11g fresh dill, chopped 4 kcal
20g butter 143 kcal
0g saffron threads 0 kcal
23g hot water (for saffron) 0 kcal
3g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

basmati ricehot water (for saffron)
Rinse basmati rice and soak in salted water 15 minutes, then drain. Parboil in boiling water 5-6 minutes until the outside is tender but the center is still firm; drain well.
basmati riceplain yogurteggsalt
Mix yogurt with the egg, half the bloomed saffron, and a pinch of salt. Stir in the parboiled rice until evenly coated.
basmati ricebutter
Heat butter in a small nonstick pot over medium heat. Press half the saffron rice mixture into the bottom to form a crust layer.
spinachfresh dillsalt
Wilt the spinach in a dry pan 2 minutes, then squeeze out excess moisture. Mix spinach with chopped dill and a pinch of salt.
basmati ricespinachhot water (for saffron)
Spread the spinach mixture over the rice base, then top with the remaining saffron rice. Drizzle the remaining saffron water over the top. Cover with a lid wrapped in a towel and cook on low heat 30-35 minutes until a golden crust forms.
Unmold onto a plate (crust side up) and slice.