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.
- Total Time:
- Servings: 8
Photography: Christopher Testani
Source: Martha Stewart Living, April 2015
- 2 cups basmati or jasmine rice, rinsed
- Coarse salt and freshly ground pepper
- Large pinch saffron
- 1 large egg white
- 1/4 cup dried cherries, chopped
- 1/4 cup extra-virgin olive oil
- 1 large russet potato, peeled and thinly sliced
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.