AARP Hearing Center
Your cast-iron skillet needs to be well seasoned for this rice cake, similar to a Persian tahdig. An enameled or nonstick pan works too, but choose one that’s not so deep, because you’ll need to flip the pan for the grand reveal. Ta-da! It’s very exciting the first time you land it … even if it falls apart a little. I garnish everything quite heavily, from soups to rice dishes. — Pam Anderson
Crispy Saffron-Spinach Rice Cake
Serves 4 to 6
Cooking with Pamela
Anderson shared three recipes from I Love You with AARP members:
Buddha Bowls with Crispy Sesame Tofu
This hearty, flavorful bowl is packed with plant-based protein.
Crispy Saffron-Spinach Rice Cake
Crunchy texture and vibrant flavors make this a worthy main course or side dish.
This dessert looks like a work of art and takes less than 10 minutes to put together (plus baking time).
Ingredients
- ¼ cup, plus 2 tablespoons extra-virgin olive oil
- 10 ounces baby spinach
- 3 sprigs thyme
- 1 small hot chile pepper, finely chopped, or pinch of red pepper flakes
- Fine sea salt
- 2 cups basmati rice
- Pinch of saffron threads
- ½ cup unsweetened plant milk
- 3 tablespoons chickpea flour
- 3 tablespoons plant butter
- ½ cup pomegranate seeds
- ¼ cup pistachios, toasted and chopped
- 6 dried apricots, finely chopped
- Torn fresh herbs or more pomegranate seeds, for garnishing
Directions
Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the spinach and cook, stirring constantly until it wilts, about 2 minutes. Add the thyme, red pepper flakes, and a pinch of salt. Set aside.
Rinse the rice in a fine-mesh sieve, swishing the grains with your fingertips, until the water runs clear.
Bring a medium saucepan of very generously salted water to a boil. Add the rice, stir well, and cook at a simmer for 7 minutes. Drain and rinse with cold water.
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