Persian Pilaff

Name: Persian Pilaff
Ingredients: 1 lb. shoulder of lamb cut in one-inch cubes; 2/3 cup chopped onions; S cup chopped fresh tomatoes, or solid packed canned tomatoes; 4 cube butter or margarine; 2 cups rice; Broth or water; Salt and pepper

From Our favorite recipes (Stake Relief Society, 1954), 1954

Extra broth may be added if needed, and lid may be removed for last few minutes to dry rice. Serve very hot without mixing.

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2441Calories

104 gProtein

293 gCarbs

89 gFat

Full nutrition (33 nutrients)

Calories2441 kcal

Protein104 g

Carbohydrates293 g

Fiber7.2 g

Sugars4.8 g

Total Fat89 g

Saturated Fat37 g

Monounsaturated Fat36 g

Polyunsaturated Fat7.6 g

Cholesterol322 mg

Sodium675 mg

Potassium1645 mg

Calcium196 mg

Iron23 mg

Magnesium193 mg

Phosphorus1176 mg

Zinc23 mg

Copper1.3 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C3.9 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K0.8 mcg

Vitamin B61.3 mg

Vitamin B1212 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)41 mg

Folate925 mcg

Choline27 mg

Caffeine0 mg

Water467 g

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 9. The excerpt below is the record exactly as published.

PERSIAN PILAFF 1 lb. shoulder of lamb cut in one-inch cubes 2/3 cup chopped onions S cup chopped fresh tomatoes, or solid packed canned tomatoes 4 cube butter or margarine 2 cups rice Broth or water Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.