Time: 1 hour 25 minutes
Complexity: easily
Servings: 8

This crispy pancake is made using the same technique as Iranian fried rice, tahdig. An egg yolk is lightly baked in the center of the pancake, so you can mix it with the crispy rice pancake like a sauce. Serve as a standalone appetizer or as a side dish to a hearty stew.

Ingredients:

• 2 tbsp. basmati rice
• 1 teaspoon ground turmeric
• 1/4 cup full-fat Greek yogurt
• 5 green onions, chopped, plus extra for serving
• 1/4 cup canola oil
• 3 tablespoons unsalted butter
• 4 large egg yolks
• Special equipment: 20 cm diameter non-stick frying pan with lid

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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basmati rice, turmeric, green onions, eggs

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Preparation:

Step 1
• Rinse the rice until the water runs clear. Cover the rice with cold water and soak for 30 minutes (up to 1 hour), then drain.
Step 2
• Bring 4 liters of water to a boil. Add turmeric and generously salt the water (it should taste like seawater). Add the rice and cook for 5-7 minutes, until al dente. Drain and rinse the rice with cold water to stop the cooking.
Step 3
• Combine yogurt, 3 green onions and 1 cup cooked rice in a medium bowl.
Step 4
• Wrap a 20cm (8-inch) frying pan lid with a kitchen towel, securing the loose ends around the lid handle to prevent them from falling off. The towel will absorb steam as the rice cooks.
Step 5
• Add the vegetable oil and butter to a nonstick skillet and heat over medium heat. Once the butter has melted, spread the rice and green onion mixture evenly across the bottom of the skillet, then top with the remaining rice. Using a wooden skewer or the handle of a wooden spoon, make 4 vents around the rice, about 2 inches from the outer edge, to allow steam to escape. Make a fifth vent in the center. Cook, uncovered, swirling the pan halfway through, until the rice is golden brown on the bottom, 6-8 minutes. Reduce the heat to low. Cover the skillet with a towel-lined lid and continue cooking, swirling the pan about a quarter turn every 10 minutes, until the rice is steamed and fluffy, about 35-40 minutes.
Step 6
• Remove the lid, make a hole in the center of the rice about 2 cm deep, large enough to accommodate the egg yolks, and pour them into the hole. Then cover with the rice pushed out of the hole. Cover the pan with a lid and cook until the yolks are just beginning to set but still runny, about 1 more minute.
Step 7
• Remove the lid. Use a butter knife to loosen the rice from the side of the pan. Place a plate on the pan and flip the crispy rice pancake onto the plate. Sprinkle with the remaining green onions and slice into wedges.

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