Go Back
–+ servings
Persian Tomato Rice

Persian Tomato Rice: A Flavorful Journey in Every Bite

Experience the delightful taste of Persian Tomato Rice, a simple yet satisfying dish perfect for your meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Oats Use certified gluten-free oats for a gluten-free option.
  • 1/2 cup Cocoa Powder Unsweetened cocoa powder works best.
  • 1 medium Banana Ripe banana acts as a natural sweetener and binder.
  • 1/4 cup Honey (or Maple Syrup) Maple syrup for a vegan option.

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, mash one ripe banana until smooth, then add honey (or maple syrup) and mix well.
  3. Stir in the oats and cocoa powder until fully combined, creating a rich dough.
  4. Scoop tablespoon-sized amounts of the cookie dough, roll into balls, and place them on the baking sheet.
  5. Bake in the preheated oven for 12-15 minutes until edges are firm.
  6. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 22gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gVitamin C: 4mgCalcium: 2mgIron: 5mg

Notes

Store cookies in an airtight container for up to 7 days at room temperature or in the fridge for up to 2 weeks. They can also be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!