1. Fry the onions in 2 tablespoon oil until golden. Set aside. 2. toast the rice with the remaining oil for 1 minute. 3. Add the spices and toast one more minute. 4. Add the water and the salt. Continue to cook covered by low temerature until the water is adsorbed. Take care you don't overheat the boilng rice! 5. Mix the margarine with the yoghurt and the saffron in a small bowl together and add to the rice. 6. Stir in the onions and pomegranate seeds. 7. Serve it hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
