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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Lauryn Mckibbens
[email protected]This recipe is a waste of time and ingredients. I would not recommend it to anyone.
Kennedy Mtis
[email protected]I'm not sure what went wrong, but my cake turned out mushy. I think I might have used too much liquid.
Shireen Abrahams
[email protected]This recipe needs some major improvements. I would not make it again.
Matovu Fatumah
[email protected]I would not recommend this recipe to others. There are better ways to use up leftover rice and potatoes.
Valentine Vutagwa
[email protected]I was disappointed with this recipe. It was a lot of work and the end result was just okay.
Chase Gamble
[email protected]I followed the recipe exactly, but my cake didn't turn out as crispy as I would have liked. I think I might have needed to cook it for a little longer.
Habib Albaloshi
[email protected]The flavors in this dish were a bit bland for me. I think I would add more spices next time.
Laylen Brough
[email protected]This dish was a little too dry for my taste. I think I would add more liquid next time.
Jessica Mann
[email protected]This recipe is a keeper! I'll definitely be making it again.
Frederick Nwinia
[email protected]I made this dish in a cast iron skillet and it worked perfectly. The crust was nice and crispy.
April Thomas
[email protected]I'm not a big fan of saffron, so I used turmeric instead. It still turned out great!
As Ashraful islam
[email protected]This is a great recipe for a vegetarian main course. It's also a good option for a side dish or appetizer.
Faiz Nadan
[email protected]I served this dish with a side of yogurt sauce and it was perfect. The tanginess of the yogurt complemented the flavors of the cake perfectly.
Austin Potts
[email protected]I added some chopped vegetables to the batter, such as onions, peppers, and carrots. It added a nice crunch and extra flavor.
Rahul Ahammed
[email protected]This was a great way to use up leftover rice and potatoes. It was also a delicious and easy meal to make on a busy weeknight.
rochdi rochdi
[email protected]I made this dish for a potluck and it was gone in minutes! Everyone loved it.
Lee aan Basson
[email protected]I followed the recipe exactly and it turned out perfectly. I would definitely recommend this recipe to others.
mrs Sohagi
[email protected]The saffron added a beautiful color and subtle flavor to the dish. I also loved the crispy crust that formed on the bottom of the cake.
sachiru ranathunga
[email protected]This saffron rice and potato skillet cake was a hit at our dinner table! It was flavorful, easy to make, and a great way to use up leftover rice and potatoes.