Andy Makes the Crispiest Saffron Rice Cake | From the Test Kitchen | Bon Appétit

Rinse 2 cups of basmati rice until the water runs clear to remove excess starch.

Boil water in a pot and add 1/2 cup of salt to season it.

Add the rinsed rice to the boiling water and stir immediately to prevent sticking.

Parboil the rice for 6 to 8 minutes, then taste to ensure it still has a bite.

Drain the rice and rinse it with cold water to stop the cooking process.

In a bowl, bloom 1 teaspoon of saffron in 2 tablespoons of hot water and let it cool.

In another bowl, combine 1 cup of plain full-fat yogurt, 1/2 cup of neutral oil, and 3 egg yolks.

Add the drained rice to the yogurt mixture along with 2 teaspoons of salt and the saffron water, and gently toss to combine without breaking the rice.

Coat the rice mixture with oil to prevent sticking.

In a pan, rehydrate 1/2 cup of barberries and 1/4 cup of chopped raisins with a little butter, then add a splash of rosewater.

Layer half of the rice mixture in a baking dish, followed by the barberry and raisin mixture, and top with the remaining rice mixture.

Cover the dish tightly with foil and bake in the oven for 1 hour to 1 hour and 15 minutes, checking for a golden brown color after 55 minutes.

After baking, let the dish cool for about 10 minutes before removing the foil and using a knife to loosen the edges.

Equipment Needed

Spice Level:

Dietary

Allergens