Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 4.8 (29)
Persian Dill Rice with Peas
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 17%
CARBS 58G77% OF CAL
4G FIBER2G SUGAR52G OTHER
FAT 5G16% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Persian rice pilaf with fresh dill and peas, made in one pot. Light, aromatic, and pairs well with grilled meats or vegetables.
sidemiddle easterngrain bowl🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups Basmati Rice
- 3/4 cup Dried Dill (see notes)
- 1 can (15 oz.) Peas (drained)
- 1 tsp Salt
- 2 tbsp Olive Oil
- 3 1/2 cups Water
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 17%
CARBS 58G77% OF CAL
4G FIBER2G SUGAR52G OTHER
FAT 5G16% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 599mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 277mg
- Calcium
- 130mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 599MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.