Crispy Saffron Rice Cakes with Smoky Eggplant Yogurt Sauce

Ingredients

• •1.5 cups basmati rice
• •2.5 cups water
• •1/2 teaspoon saffron threads
• •1/4 cup warm water (for saffron infusion)
• •1 teaspoon salt
• •4 tablespoons olive oil
• •1 medium eggplant
• •1 cup Greek yogurt
• •1 clove garlic, minced
• •1/2 teaspoon smoked paprika
• •1 tablespoon lemon juice
• •Salt to taste
• •Fresh parsley for garnish

Instructions

1. 1

   Rinse the basmati rice until the water runs clear, then soak it in water for 20 minutes and drain.

2. 2

   Bring 2.5 cups of water to boil in a pot, add the rice and 1 teaspoon of salt, and simmer on low heat until tender and cooked. Remove from heat and let cool slightly.

3. 3

   Dissolve the saffron threads in 1/4 cup warm water, and mix gently into the cooked rice to evenly distribute the color and flavor.

4. 4

   Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Scoop balls of the saffron rice, flatten into discs (about 3 inches wide), and cook in batches for 3-4 minutes per side, until crispy and golden brown. Repeat with the remaining rice and add more oil as needed.

5. 5

   Preheat the oven to 400°F. Pierce the eggplant several times with a fork, place on a baking sheet and roast for 30-35 minutes, turning occasionally, until the skin is charred and the flesh is soft.

6. 6

   Once cooled slightly, scoop out the flesh of the roasted eggplant and mash it into a smooth paste.

7. 7

   In a bowl, mix the eggplant paste with Greek yogurt, minced garlic, smoked paprika, lemon juice, and salt to taste. Whisk until smooth and creamy.

8. 8

   Serve the crispy saffron rice cakes warm, topped with a dollop of the smoky eggplant yogurt sauce, and garnish with fresh parsley.