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Saffron-Rice and Potato Skillet Cake

Recipe photo courtesy of Christopher Testani

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.

Source: Martha Stewart Living, April 2015
Total Time Prep Servings



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How would you rate this recipe?
  • MS11305894
    7 APR, 2015
    This was a great recipe-- but as noted, rice takes MUCH longer to cook and as a result I would cut the potatoes thicker next time so they don't get so crispy on the bottom. Flavors were perfect, though, and even better the next day with a little sriracha on the side. Made a great Easter side dish. Just use saffron rice if you don't have saffron handy.
  • puentecook
    1 APR, 2015
    This recipe looked delicious and I was really excited to try it. I followed all of the instructions down to the last detail, but the dish did not turn out well at all. The potatoes were burnt, the rice took twice as long to absorb all the water, and then the rice never cooked all the way. I wish I knew what I did wrong. I think this could have been really delicious.

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