{"id":6408,"date":"2019-04-27T04:22:52","date_gmt":"2019-04-27T04:22:52","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6408"},"modified":"2019-04-22T04:26:55","modified_gmt":"2019-04-22T04:26:55","slug":"reis-mit-dicken-bohnen-und-dill-baghali-polo","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/27\/reis-mit-dicken-bohnen-und-dill-baghali-polo\/","title":{"rendered":"Reis mit dicken Bohnen und Dill Baghali polo"},"content":{"rendered":"

Zutaten<\/strong>
\n125g Getrocknete Baghala-Bohnen oder 1 Glas Dicke Bohnen
\n300g Basmatireis
\n2 Bund Dill oder 2 EL getrockneter Dill
\n2 Kartoffeln
\nButterschmalz
\n1\/4 Tl Safran
\nSalz<\/p>\n

Zubereitung<\/strong>
\nBaghala-Bohnen absp\u00fclen, in einen Topf mit kaltem Salzwasser geben und ca. 30 Minuten kochen bis sie weich sind. Dicke Bohnen aus dem Glas m\u00fcssen gesch\u00e4lt werden.
\nBasmatireis in kochendes Salzwasser geben und in ca. 10 Minuten halb gar kochen. Reis durch ein Sieb absch\u00fctten und mit kaltem Wasser absp\u00fclen.
\nDen halbgaren Reis mit den gekochten Baghla-Bohnen bzw. gesch\u00e4lten Dicken Bohnen und dem fein gehackten Dill vorsichtig vermischen.
\nKartoffeln sch\u00e4len und in ca. 0.5 cm dicke Scheiben schneiden.
\nButterschmalz in einen Topf geben und den Boden mit den Kartoffelscheiben auslegen. Die Reis-Bohnen-Mischung hinzugeben. Mit einem Kochl\u00f6ffelstiel einige L\u00f6cher in den Reis bis zu den Kartoffeln bohren und den Topf gut verschlie\u00dfen.Bei kleinster Hitze ca. 1 Stunde fertig d\u00e4mpfen.
\nIn der Zwischenzeit Safranaufguss herstellen: Safran mit etwas Zucker verreiben, in ein kleines (Tee)Glas geben und mit einigen EL warmen Wasser \u00fcbergie\u00dfen. Den Aufguss mit einer Untertasse abgedeckt ca. 30 Minuten ziehen lassen.
\nCa. 10 EL fertige Reis-Bohnenmischung mit dem Safranaufguss vermischen.
\nBaghali Polo auf eine Platte geben, die Kartoffelscheiben rundherum verteilen und die Reis-Safranmischung dar\u00fcber geben.
\nBaghali Polo wird meistens mit Lammfleisch oder auch gebratene H\u00e4hnchen serviert.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 125g Getrocknete Baghala-Bohnen oder 1 Glas Dicke Bohnen 300g Basmatireis 2 Bund Dill oder 2 EL getrockneter Dill 2 Kartoffeln Butterschmalz 1\/4 Tl Safran Salz Zubereitung Baghala-Bohnen absp\u00fclen, in einen Topf mit kaltem Salzwasser geben und ca. 30 Minuten kochen bis sie weich sind. Dicke Bohnen aus dem Glas m\u00fcssen gesch\u00e4lt werden. Basmatireis in … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[54],"tags":[87,805],"class_list":["post-6408","post","type-post","status-publish","format-standard","hentry","category-beilagen","tag-dicke-bohnen","tag-persisch","item-wrap"],"yoast_head":"\nReis mit dicken Bohnen und Dill Baghali polo<\/title>\n<meta name=\"description\" content=\"Beilagen - Reis mit dicken Bohnen und Dill Baghali polo\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/27\/reis-mit-dicken-bohnen-und-dill-baghali-polo\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Reis mit dicken Bohnen und Dill Baghali polo\" \/>\n<meta property=\"og:description\" content=\"Beilagen - Reis mit dicken Bohnen und Dill Baghali polo\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/27\/reis-mit-dicken-bohnen-und-dill-baghali-polo\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2019-04-27T04:22:52+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2019\\\/04\\\/27\\\/reis-mit-dicken-bohnen-und-dill-baghali-polo\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2019\\\/04\\\/27\\\/reis-mit-dicken-bohnen-und-dill-baghali-polo\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Reis mit dicken Bohnen und Dill Baghali polo\",\"datePublished\":\"2019-04-27T04:22:52+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2019\\\/04\\\/27\\\/reis-mit-dicken-bohnen-und-dill-baghali-polo\\\/\"},\"wordCount\":225,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Dicke Bohnen\",\"persisch\"],\"articleSection\":[\"Beilagen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2019\\\/04\\\/27\\\/reis-mit-dicken-bohnen-und-dill-baghali-polo\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2019\\\/04\\\/27\\\/reis-mit-dicken-bohnen-und-dill-baghali-polo\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2019\\\/04\\\/27\\\/reis-mit-dicken-bohnen-und-dill-baghali-polo\\\/\",\"name\":\"Reis mit dicken Bohnen und Dill Baghali polo\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2019-04-27T04:22:52+00:00\",\"description\":\"Beilagen - Reis mit dicken Bohnen und Dill Baghali polo\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2019\\\/04\\\/27\\\/reis-mit-dicken-bohnen-und-dill-baghali-polo\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2019\\\/04\\\/27\\\/reis-mit-dicken-bohnen-und-dill-baghali-polo\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2019\\\/04\\\/27\\\/reis-mit-dicken-bohnen-und-dill-baghali-polo\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Reis mit dicken Bohnen und Dill Baghali polo\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Reis mit dicken Bohnen und Dill Baghali polo","description":"Beilagen - Reis mit dicken Bohnen und Dill Baghali polo","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/27\/reis-mit-dicken-bohnen-und-dill-baghali-polo\/","og_locale":"de_DE","og_type":"article","og_title":"Reis mit dicken Bohnen und Dill Baghali polo","og_description":"Beilagen - Reis mit dicken Bohnen und Dill Baghali polo","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/27\/reis-mit-dicken-bohnen-und-dill-baghali-polo\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2019-04-27T04:22:52+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/27\/reis-mit-dicken-bohnen-und-dill-baghali-polo\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/27\/reis-mit-dicken-bohnen-und-dill-baghali-polo\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Reis mit dicken Bohnen und Dill Baghali polo","datePublished":"2019-04-27T04:22:52+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/27\/reis-mit-dicken-bohnen-und-dill-baghali-polo\/"},"wordCount":225,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Dicke Bohnen","persisch"],"articleSection":["Beilagen"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/27\/reis-mit-dicken-bohnen-und-dill-baghali-polo\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/27\/reis-mit-dicken-bohnen-und-dill-baghali-polo\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/27\/reis-mit-dicken-bohnen-und-dill-baghali-polo\/","name":"Reis mit dicken Bohnen und Dill Baghali polo","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2019-04-27T04:22:52+00:00","description":"Beilagen - Reis mit dicken Bohnen und Dill Baghali polo","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/27\/reis-mit-dicken-bohnen-und-dill-baghali-polo\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/27\/reis-mit-dicken-bohnen-und-dill-baghali-polo\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/27\/reis-mit-dicken-bohnen-und-dill-baghali-polo\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Reis mit dicken Bohnen und Dill Baghali polo"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-1Fm","jetpack-related-posts":[{"id":6525,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/05\/06\/baghali-polo\/","url_meta":{"origin":6408,"position":0},"title":"baghali polo","author":"Steffen","date":"6. Mai 2019","format":false,"excerpt":"Baghali Bohnen sind spezielle getrocknete und gesch\u00e4lte persische Bohnen, die im Spezialversand erh\u00e4ltlich sind. Als Alternative kann man (gesch\u00e4lte) dicke Bohnen verwenden. baghali polo 125 Gramm Getrocknete Baghla-Bohnen oder 1 Glas Dicke Bohnen1 Glas Dicke Bohnen ((alternativ))300 Gramm Basmatireis2 Bund Dill 2 El getrockneter Dill ((alternativ))2 KartoffelnButterschmalz1\/4 TL SafranSalz Baghla-Bohnen\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5279,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/05\/bohnenpuree\/","url_meta":{"origin":6408,"position":1},"title":"Bohnenp\u00fcree","author":"Steffen","date":"5. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 250 g Getrocknete dicke wei\u00dfe Bohnen 5 Knoblauchzehen 1 Zweig Rosmarin 7 EL Oliven\u00f6l 300 g Mehlig kochende Kartoffeln 200 ml Bohnenkochwasser Pfeffer & Salz Zubereitung 1. Bohnen \u00fcber Nacht in kaltem Wasser einweichen. Knoblauchzehen pellen und leicht andr\u00fccken. Eingeweichte Bohnen in einem Topf gro\u00dfz\u00fcgig mit Wasser bedecken und\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":157,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/dicke-bohnen-janina\/","url_meta":{"origin":6408,"position":2},"title":"Dicke Bohnen Janina","author":"Steffen","date":"7. April 2011","format":false,"excerpt":"Dicke Bohnen Janina 500 g LammfleischSalz3 Pfefferk\u00f6rner2 Zwiebeln1 Lorbeerblatt500 g dicke Bohnen250 g gesch\u00e4lte Tomaten30 g Butter1 Bund Bohnenkraut1 Bund Petersilie Lammfleisch in Salzwasser mit Pfefferk\u00f6rnern, 1 Zwiebel und 1 Lorbeerblatt eine Stunde kochen.Bohnen mit kochendem Wasser \u00fcbergie\u00dfen und 15 Minuten ziehen lassen. Zwiebel kleinschneiden und mit den abgetropften Bohnen\u2026","rel":"","context":"In "Eintopf"","block_context":{"text":"Eintopf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/eintopf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":155,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/dicke-bohnen-mit-speck\/","url_meta":{"origin":6408,"position":3},"title":"Dicke Bohnen mit Speck","author":"Steffen","date":"7. April 2011","format":false,"excerpt":"Dicke Bohnen mit Speck 2,5 kg dicke Bohnen1 Bund BohnenkrautSalz1 EL Butter1 TL Mehl1\/8 l Sahne1 Prise Muskatnu\u00df1 Bund Petersilie1 Stengel Basilikum4 Scheiben durchwachsener Speck ((lange Scheiben ))1 EL \u00d6I4 Tomatenschwarzer Pfeffer Bohnen aus den Schoten l\u00f6sen. In 1\/2l siedendem Salzwasser ca. 30 Minuten mit der H\u00e4lfte des Bohnenkrauts bei\u2026","rel":"","context":"In "Eintopf"","block_context":{"text":"Eintopf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/eintopf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5087,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/16\/kokosreis-mit-roten-bohnen\/","url_meta":{"origin":6408,"position":4},"title":"Kokosreis mit roten Bohnen","author":"Steffen","date":"16. Februar 2013","format":false,"excerpt":"Zutaten 1 Dose Kokosnu\u00dfextrakt unges\u00fc\u00dfter, 400 ml in Asienl\u00e4den 200 ml Wasser 225 g Basmatireis 2 Dose Rote Bohnen a 265 g Abtropfgewicht 150 g Bacon 3 mittlere Knoblauchzehen 3 Rote Chilischoten frische 100 g Kokosnu\u00dffleisch frisches 2 EL \u00d6l 1 Dose Tomaten kleine Dose 240 g Abtropfgewicht Zubereitung Kokosnu\u00dfextrakt\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6406,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/28\/reis-mit-berberitzen-zereshk-polo\/","url_meta":{"origin":6408,"position":5},"title":"Reis mit Berberitzen Zereshk Polo","author":"Steffen","date":"28. April 2019","format":false,"excerpt":"Zutaten 300g Basmatireis 1\/4 Tl Safranf\u00e4den Salz 3 El Butterschmalz 1 Handvoll Berberitzen Zubereitung Den Reis in kochendem Salzwasser in ca. 10 Minuten halbgar kochen. Dann durch ein Sieb absch\u00fctten und kalt absp\u00fclen. Die Safranf\u00e4den in ca. 5 EL warmem Wasser einweichen und mit dem Safranwasser einen Teil des Reis\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=6408"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6408\/revisions"}],"predecessor-version":[{"id":6409,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6408\/revisions\/6409"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=6408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=6408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=6408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}