Saffron & Dill Rice “Cake” Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 cups of rice
1 cup of dill
1 cup of rose water and 1 cup of warm water to soak the saffron in and the saffron colour
1 butter stick (100 grams)
Oil
170g Yogurt
1 cup of dried common barberry for decoration
˝ cup of sliced almonds for decoration
˝ cup of sliced pistachios for decoration
Salt
Cinnamon Powder
Turmeric
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Directions: |
Directions:Split the rice into two bowls. First bowl we’ll cook with salt, turmeric, and oil to make the rice with Dill. The second bowl we’ll boil with salt and oil to make the rice with Saffron and let both bowls boil halfway. Once both bowls are boiled halfway, drain both bowls completely and we will add dill only to the first bowl with the turmeric.
Mix yogurt with the egg with a little bit of cinnamon powder.
Inside the pressure cooker we will add a ˝ cup of oil and wipe all the sides really well covering the whole area.
Add the yogurt and egg mixture into the pressure cooker and add a ˝ cup of rosewater and saffron and a little bit of warm water.
Then we will add the saffron white rice (the second bowl, so that the saffron part is at the top) and slightly press it into the bottom of the pressure cooker so that it sticks better from all sides, and then we add the other bowl of rice (the one with dill) and repeat the same step of slightly pressing it into the pressure cooker to form that cake shape.
Add the rest of the rose water and saffron mix to the rice and cover the cooker and keep on the stove for 20 - 30 mins. (First 10 mins we will keep it under high fire and then bring it down to low until the rice cooks completely).
Once it is done, flip the rice on your serving plate to present in a cake shape and add the sliced almonds, sliced pistachios, and dried common barberry to the top for decoration and more flavour.
Make your own Zereshk:
Wash the common barberry properly and mix with a tablespoon of sugar and to tablespoons of the rosewater and saffron mixture and with a little bit of butter, cook the Zereshk on the stove for 10-15 mins on low heat. |
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Number Of
Servings: |
Number Of
Servings:10+ |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: On my recent adventure to Dubai, Saudi Arabia, Riyadh, and Bahrain....I had the distinct pleasure of meeting Halima, who is the wife of the partner who I am working with. She was so amazing...helped me purchase my first business Abaya and taught me about the culture in Saudi Arabia and the Gulf in general. She hosted a dinner party and proved to be an amazing cook! This particular dish was not only delicious, but the presentation was a work of art! She graciously shared the recipe with me and I am passing it along, with the reminder that while gracious people live in the far reaches of the world, it is important that we make the effort as others do to seek to understand and appreciate different cultures and the beauty of each.
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