Golden Saffron Chicken Rice Cake
Crispy-bottomed saffron rice baked with shredded chicken, yogurt, and turmeric—ready in 25 minutes. The golden crust is the prize, the fluffy saffron rice the soul.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 32g
Ingredients
- 2 cups rotisserie chicken, shredded
- 3 cups basmati rice, cooked
- ¾ cup plain yogurt
- ¼ teaspoon saffron threads
- ½ teaspoon turmeric
- 3 tablespoons butter
- 2 whole eggs
- 2 tablespoons fresh dill or parsley, chopped
Instructions
- 1
Heat oven to 400°F. Steep saffron in 2 tbsp hot water for 2 minutes until fragrant.
- 2
Mix cooked rice, shredded chicken, yogurt, saffron water, turmeric, salt, and pepper in a large bowl.
- 3
Melt 1 tbsp butter in a 10-inch nonstick skillet over medium-high heat until foaming.
- 4
Press rice mixture into the skillet, smooth the top, and dot with remaining 2 tbsp butter.
- 5
Bake uncovered 12–14 minutes until the top edges look golden and the bottom is crispy.
- 6
Invert onto a plate so the golden crust faces up. Scatter with dill and serve immediately.
Tools you’ll need
- 10-inch nonstick skillet
- large mixing bowl
- oven
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