Description
Discover the delightful Persian Crispy Rice Cake infused with saffron, a perfect blend of flavors and textures.
Ingredients
Scale
- 2 cups basmati rice
- 4 cups water
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/4 teaspoon saffron strands (optional)
- 1/4 cup plain yogurt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped fresh herbs (like cilantro or mint)
- 1/4 cup dried cranberries or pomegranate seeds (optional)
Instructions
- Rinse the basmati rice thoroughly under cold running water until the water is clear to eliminate excess starch.
- Soak the rice in fresh water for at least 30 minutes, then drain it well.
- In a large saucepan, bring 4 cups of water to a rolling boil. Add the drained rice and 1 teaspoon of salt, cooking for about 5-7 minutes until the rice is al dente. Drain the rice and set it aside.
- In a spacious non-stick frying pan or heavy pot, warm the olive oil over medium heat. If using saffron, steep it in a tablespoon of hot water and stir it into the oil.
- Spread half of the partially cooked rice evenly across the bottom of the pan, pressing it down gently.
- In a separate bowl, combine the yogurt, cumin, coriander, and black pepper, then spread this mixture over the rice layer.
- Add the remaining rice on top, pressing down firmly to create a solid layer.
- Cover the pan with a well-fitted lid and lower the heat. Cook for approximately 30-40 minutes to develop a crispy crust.
- For best results, place a clean kitchen towel between the lid and the pan to catch any steam.
- Once the rice has turned golden brown and is crispy at the bottom, carefully flip the rice cake onto a large serving platter.
- Decorate with chopped herbs and sprinkle with cranberries or pomegranate seeds if desired.
- Cut into wedges and serve warm or at room temperature.
Notes
- For a richer flavor, consider using ghee instead of olive oil.
- Adjust the amount of saffron according to your preference.
- This dish can be served as a side or a main course.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 wedge
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Persian Crispy Rice Cake, Saffron Rice, Persian Cuisine