AI-generated photo.
Yemeni · Yemen
Aseed
Also called عصيد
Aseed, a dish from Yemen (عصيد).
Pai editors’ mark 4 / 5
Plan, list, and collections
Aseed is cooked in Yemen as its own dish. Cook a very stiff dough and make a well for honey and butter. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
70
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 8%
- Carbs 68%
- Fat 24%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 6.5 g, under the 25 g mark.
Suits · Low sodium
About 398 mg of sodium, under the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Suits · Vegetarian
No meat, poultry, fish, or shellfish in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- All-purpose flour228 kcal
- Unsalted butter72 kcal
- Honey32 kcal
Glycemic load
Estimated glycemic load for this count: 42. The bands come from the ingredient table.
Portion
One serving, as written, is about 331 kcal.
Allergens. Gluten, Milk, Wheat
Make it healthier
Use half the butter
Half the butter grams stay out of the plate. The new figure subtracts those grams on the ingredient table.
About 295 kcal after the change.
Use half the kosher salt and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Stir in a handful of spinach or cabbage near the end.
More fiber without a new sauce. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 331 kcal | 17% |
| Protein | 6.5 g | 13% |
| Carbohydrate | 56.3 g | 20% |
| Fiber | 1.7 g | 6% |
| Total sugars | 8.8 g | 18% |
| Fat | 8.7 g | 11% |
| Saturated fat | 5.2 g | 26% |
| Cholesterol | 22 mg | 7% |
| Sodium | 398 mg | 17% |
| Potassium | 75 mg | 2% |
| Calcium | 19 mg | 1% |
| Iron | 2.9 mg | 16% |
| Magnesium | 16 mg | 4% |
| Zinc | 0.5 mg | 5% |
| Vitamin A | 68 mcg | 8% |
| Vitamin C | 0.1 mg | 0% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 0.4 mg | 3% |
| Vitamin K | 1 mcg | 1% |
| Thiamin (B1) | 0.5 mg | 41% |
| Riboflavin (B2) | 0.3 mg | 24% |
| Niacin (B3) | 3.7 mg | 23% |
| Vitamin B6 | 0 mg | 2% |
| Folate | 115 mcg | 29% |
| Vitamin B12 | 0 mcg | 1% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Sodium stays in a comfortable range.
- Much of the energy comes from a fast starch such as white rice, white flour, or sugar.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
All-purpose flour2 cups250 g
Water3.5 cups800 ml
Honey2 tbsp42 g
Unsalted butter3 tbsp40 g
Kosher salt1 tsp4 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and brighten the plate with lemon or lime.. The same dish with less sodium.
- Stir in a handful of spinach or cabbage near the end.. More fiber without a new sauce.
Method
AI-generated photo.
1Set a heavy pot over medium heat. For Aseed, start here: cook a very stiff dough and make a well for honey and butter.
AI-generated photo.
2Cook a very stiff dough and make a well for honey and butter.
Cook 20 min
AI-generated photo.
3The liquid should be quiet and the center tender. Stop when this is true of Aseed: Cook a very stiff dough and make a well for honey and butter.
AI-generated photo.
4Ladle it into warm bowls. Aseed is eaten in Yemen as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Aseed is done when the thickest piece is tender and the liquid is quiet, not at a hard boil.
If it goes wrong
- Aseed looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Aseed spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Aseed, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Aseed is cooked by simmer in Yemen. The steps follow that technique, including the timing above.
- Every ingredient is weighed, so the fiber, fat, and salt on the panel match this plate.
Notes
Pregnancy. There is no alcohol in the required list. Wash produce and use pasteurized dairy if you add it.
Allergens in the required list: Gluten, Milk, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.