Main Dishes

Golden Crispy Rice with Eggs

Name: Golden Crispy Rice with Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 20 ml Vegetable oil (for frying rice); 1 cup White rice (rinsed); 2 cups Water; 2 tsp Salt (divided (2 tsp for rice, 1 tsp for egg mixture)); 2 Green onions (finely chopped); 1 Tomato (diced); 4 Eggs (large); 1/4 tsp Black pepper; 50 g Butter (melted and cooled); 1 cup Plain yogurt; Saffron (brewed or steeped; use 3 tbsp of the prepared saffron liquid)

A Persian-inspired rice and egg skillet cake featuring a golden, crunchy exterior, a tender center with creamy yogurt, fresh veggies, and fragrant saffron.

Prep: 15 min
Cooking: 30 min
Resting: 5 min
Total: 50 min
Yield: 4 servings
Difficulty: Medium

Start Cooking

Cook this recipe

Ingredients & steps

11 steps · 3 stages · 50 min total

Ingredients

4 servings

20 ml Vegetable oil, for frying rice
1 cup White rice, rinsed
2 cups Water
2 tsp Salt, divided (2 tsp for rice, 1 tsp for egg mixture)
2 Green onions, finely chopped
1 Tomato, diced
4 Eggs, large
1/4 tsp Black pepper
50 g Butter, melted and cooled
1 cup Plain yogurt
Saffron, brewed or steeped; use 3 tbsp of the prepared saffron liquid

Utensils

Nonstick pan with lid
Large mixing bowl
Whisk and spatula
Cutting board and chef's knife
Flat plate or lid (for flipping)

Instructions

1Pour 20 ml oil into a nonstick pan over medium heat. Add 1 cup of rinsed rice and stir-fry for 1 minute.
2Add 2 cups of water and 2 tsp salt to the pan. Cook over medium heat until almost all liquid has been absorbed.
3Remove the pan from the heat, cover with a lid, and allow the rice to cool for a few minutes.

Nutrition (estimate)

330 kcal

Prep: 15 min
Cooking: 30 min
Resting: 5 min
Total: 50 min
Yield: 4 servings
Difficulty: Medium

Ingredients

20 ml Vegetable oil, for frying rice
1 cup White rice, rinsed
2 cups Water
2 tsp Salt, divided (2 tsp for rice, 1 tsp for egg mixture)
2 Green onions, finely chopped
1 Tomato, diced
4 Eggs, large
1/4 tsp Black pepper
50 g Butter, melted and cooled
1 cup Plain yogurt
Saffron, brewed or steeped; use 3 tbsp of the prepared saffron liquid

Utensils

Nonstick pan with lid · Large mixing bowl · Whisk and spatula · Cutting board and chef's knife · Flat plate or lid (for flipping)

Instructions

Cook the Rice Base

Pour 20 ml oil into a nonstick pan over medium heat. Add 1 cup of rinsed rice and stir-fry for 1 minute.
Add 2 cups of water and 2 tsp salt to the pan. Cook over medium heat until almost all liquid has been absorbed.
Remove the pan from the heat, cover with a lid, and allow the rice to cool for a few minutes.

Prepare Saffron Egg Batter

Finely chop 2 green onions and dice 1 tomato.
Crack 4 eggs into a large mixing bowl and whisk until smooth.
Season with 1/4 tsp black pepper and 1 tsp salt. Whisk in 50 g melted cooled butter and 1 cup plain yogurt until completely smooth and creamy.
Fold in the chopped green onions, diced tomatoes, and 3 tbsp brewed saffron until evenly combined and rich yellow in color.

Combine and Pan-Fry

Pour the egg and saffron batter over the cooked rice in the pan. Stir gently until the rice and egg mixture are thoroughly combined, then smooth the surface evenly with a spatula.
Cover the pan with a lid and cook over low-to-medium heat until the bottom turns deep golden brown and crispy.
Place a flat plate or large lid over the pan, carefully flip the rice cake onto it, and slide it back into the pan to crisp the second side.
Transfer the crispy rice cake onto a platter, slice into triangular wedges, and serve warm.