Description
A fragrant Persian rice cake layered with spiced pumpkin and yogurt, baked to form a golden, crispy tahdig crust and a tender, flavorful center.
Ingredients
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- 2 cups basmati rice, rinsed and soaked 30 minutes
- 1 1/2 cups pumpkin puree
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom (optional)
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 2 tbsp sugar or honey (optional)
- 1/2 cup barberries or dried cranberries
- 2 tbsp unsalted butter or oil (for crust)
Instructions
- Preheat oven to 350°F (175°C). Boil rice in salted water until al dente, about 6 minutes. Drain and set aside.
- Whisk together pumpkin puree, yogurt, eggs, oil or butter, turmeric, cinnamon, cardamom, 1/2 tsp salt, pepper, and sugar until smooth.
- Gently fold in the cooked rice until fully coated.
- Grease a baking dish and melt 2 tbsp butter or oil in it. Add half the rice mixture, press to form an even layer.
- Sprinkle barberries evenly over the rice (reserving a few for garnish), then top with remaining rice and smooth the surface.
- Bake uncovered for 45–55 minutes until golden and crusty at the edges.
- Let rest 10 minutes, then invert onto a plate to reveal the crispy bottom.
- Garnish with reserved barberries and serve warm.
Notes
- Use soaked basmati rice for best texture.
- Barberries add tartness—substitute cranberries if needed.
- Letting the dish rest before flipping ensures an intact crust.
- Serve with yogurt or salad for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 8 g
- Sodium: 330 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 75 mg