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From the kitchen of Golshani Family.

The og crispy rice cake


  • 4 cups long basmati rice
  • 1 stick butter
  • ½-¾ cup yogurt
  • One packet/one pinch of saffron
  • 1 tsp salt


Parboil rice in 12 cups of water with salt. Drain rice after 7-8 minutes and reserve 1 cup of liquid. Melt butter in pot with liquid, salt, saffron and scoop 3 cups of rice and mix. Turn up burner to medium high heat and cook for ten minutes. Then add rest of rice and put a rag over top of lid and cook for an hour. Then flip onto a plate and enjoy.

Btw this recipe was Sean’s exact words so don’t judge me if it’s crap.

Published by mephit on