SAFFRON-RICE AND POTATO SKILLET CAKE
Inspired by the Persian dish tahdig, this skillet rice cake gets especially crisp as it cooks. A layer of potatoes is cooked on the bottom of the rice, then the cake is flipped to serve so the potatoes are on the top.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Combine rice and 2 teaspoons salt in a medium saucepan. Stir saffron into 2 cups water, then stir into rice. Bring to a boil, reduce heat, and simmer, uncovered, until rice has absorbed all water, stirring occasionally, about 8 minutes (rice will not be completely cooked). Let cool completely. Stir in egg white, then cherries.
- Heat a 10-inch cast-iron skillet over medium. Swirl in oil, then arrange potato slices, overlapping slightly, in a circular pattern to cover bottom. Season with salt and pepper. Cook 15 minutes; remove from heat.
- Top potatoes with rice mixture, pressing down in an even layer. Make several holes in rice mixture (to allow steam to escape). Wrap a kitchen towel around lid, cover skillet, and cook over low heat until rice is tender, about 20 minutes. Run a knife around edge of cake to loosen, then invert onto a platter, cut into wedges, and serve.
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Avery Alvarez
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it! I will definitely be making this again.
Fox L
[email protected]This was a delicious and easy recipe to make. I used brown rice and it turned out great. The cake was crispy on the outside and fluffy on the inside.
Master Mujahid
[email protected]I was pleasantly surprised by how much I enjoyed this recipe. I'm not usually a fan of saffron, but it was used perfectly in this dish. The cake was moist and flavorful.
Danifer Damac
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. It's a great way to use up leftover rice and potatoes.
sundeep kumar mirsiani
[email protected]I made this recipe for dinner last night and it was a hit! My family loved it. The flavors were amazing and the cake was cooked perfectly.
Nadim Mridha
[email protected]This was a delicious and easy recipe to make. I used jasmine rice and it turned out great. The cake was fluffy and flavorful.
Cardell Sheffield
[email protected]I've made this recipe several times now and it always turns out great. It's a great dish to serve for breakfast, lunch, or dinner.
Tanvir Hajari
[email protected]This recipe is a great way to use up leftover rice and potatoes. It's also a great way to get your kids to eat their vegetables.
Paul Stanton
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it! I will definitely be making this again.
Bushra Rajpoot
[email protected]This was a delicious and easy recipe to make. I used brown rice and it turned out great. The cake was crispy on the outside and fluffy on the inside.
Anne Kavanagh
[email protected]I was pleasantly surprised by how much I enjoyed this recipe. I'm not usually a fan of saffron, but it was used perfectly in this dish. The cake was moist and flavorful.
Khan Alam
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. It's a great way to use up leftover rice and potatoes.
Mischelle Armijo
[email protected]I made this recipe for dinner last night and it was a hit! My family loved it. The flavors were amazing and the cake was cooked perfectly.
Patrick Mahomez
[email protected]This was a great recipe! The saffron rice and potato skillet cake was delicious and easy to make. I will definitely be making this again.