The tradition Persian dish is veganized in this recipe and baked into cute little individual sized muffins, so everyone at the table can enjoy both the delicious crunchy outsides and the soft pillowy insides. The traditional version is usually made with layers of chicken breast and the rice cake is held together with egg yolks and yogurt. This recipe replaces all the dairy with vegan eggs and vegan butter and gives you the flexibility to add whatever fillings you like!
Persian Saffron Rice Cakes [Vegan, Gluten-Free]
To Make the Cakes:
- 1 1/2 cups basmati rice
- 2 1/2 cups water
- A few sprigs saffron
- 3 vegan eggs or any egg replacer
- 3 tablespoons vegan butter
- Salt and pepper
To Make the Topping:
- 1 cup dry barberries
- 1 cup hot water
- 3–4 tablespoons sugar
- Rinse the basmati rice really well with cold water and add to water in a medium pot. Bring to a boil then to a simmer and cook until 3/4 of the way done.
- Add a few sprigs of saffron to a few tablespoons warm water. Add Saffron to the rice and mix well. A little goes a long way and it will turn a beautiful color. Set rice aside to cool.
- In a large bowl mix your vegan egg replacer with the cooled down rice and make sure it’s evenly distributed.
- Grease the bottom of your muffin tin really generously with vegan butter. Preheat your oven to 375°F.
- Scoop rice mixture and pack into each muffin tin. Top with an extra pat of vegan butter. This recipe makes exactly enough for 12 muffins.
- Bake on lower rack of your oven for 1 hour or until the bottoms are completely golden brown and crispy and they come out easily.
- While that is baking, soak your barberries in hot water with sugar for at least 10–15 minutes until they are plump and sweetened to your liking.
- Remove from the tins and serve with barberries an sliced almonds or chopped pistachios.