Crispy Saffron Rice Cakes with Spiced Yogurt and Fresh Herb Crunch

Ingredients

• •2 cups cooked basmati rice
• •1/4 teaspoon saffron threads
• •2 tablespoons warm water
• •1/4 cup plain Greek yogurt
• •1 large egg, beaten
• •1/2 teaspoon ground turmeric
• •1/2 teaspoon salt
• •1/4 teaspoon ground black pepper
• •2 tablespoons vegetable oil for frying
• •1/2 cup plain Greek yogurt (for the spiced yogurt sauce)
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1 teaspoon lemon juice
• •1/4 teaspoon salt (for the yogurt sauce)
• •1/4 cup fresh parsley, chopped
• •2 tablespoons fresh cilantro, chopped
• •2 tablespoons fresh dill, chopped
• •1 tablespoon toasted sesame seeds

Instructions

1. 1

   In a small bowl, steep saffron threads in 2 tablespoons of warm water and set aside for 5 minutes.

2. 2

   In a large bowl, combine the cooked basmati rice, saffron water, 1/4 cup Greek yogurt, beaten egg, turmeric, salt, and black pepper. Mix well until fully combined.

3. 3

   Divide the rice mixture into 8 equal portions and form into compact patties.

4. 4

   Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.

5. 5

   Cook the rice cakes in batches for 3-4 minutes on each side, or until golden and crispy. Remove and set on a paper towel-lined plate to drain any excess oil.

6. 6

   In a small bowl, make the spiced yogurt sauce by mixing 1/2 cup of Greek yogurt, ground cumin, smoked paprika, lemon juice, and 1/4 teaspoon of salt. Stir until smooth.

7. 7

   Combine parsley, cilantro, dill, and toasted sesame seeds in another small bowl to create the fresh herb crunch topping.

8. 8

   To serve, arrange the crispy rice cakes on a platter, drizzle generously with the spiced yogurt sauce, and sprinkle the herb crunch over the top.