1 Picture
Ingredients
- 2 cups basmati or jasmine rice, rinsed
- Coarse salt and freshly ground pepper
- Large pinch saffron
- 1 large egg white
- 1/4 cup dried cherries, chopped
- 1/4 cup extra-virgin olive oil
- 1 large russet potato, peeled and thinly sliced
Details
Servings 1
Preparation time 20mins
Cooking time 20mins
Adapted from marthastewart.com
Preparation
Step 1
Combine rice and 2 teaspoons salt in a medium saucepan. Stir saffron into 2 cups water, then stir into rice. Bring to a boil, reduce heat, and simmer, uncovered, until rice has absorbed all water, stirring occasionally, about 8 minutes (rice will not be completely cooked). Let cool completely. Stir in egg white, then cherries.
Heat a 10-inch cast-iron skillet over medium. Swirl in oil, then arrange potato slices, overlapping slightly, in a circular pattern to cover bottom. Season with salt and pepper. Cook 15 minutes; remove from heat.
Top potatoes with rice mixture, pressing down in an even layer. Make several holes in rice mixture (to allow steam to escape). Wrap a kitchen towel around lid, cover skillet, and cook over low heat until rice is tender, about 20 minutes. Run a knife around edge of cake to loosen, then invert onto a platter, cut into wedges, and serve.
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