Persian Tahdig Rice Cake
Crisp golden rice crust from yesterday's rice.
Ingredients
- 4 cup cooked rice
- 0.5 cup yogurt
- 1 pinch saffron
- 3 tbsp butter
Instructions
- 1
Heat oil and butter in a nonstick pan.
- 2
Press in cooked rice mixed with yogurt and saffron.
- 3
Cook on low for 30 minutes without stirring.
- 4
Invert onto a plate to reveal the crust.
Have other leftovers?
Find recipes with what you have — add your ingredients and we'll match them to real meals. Or browse more leftover leftover rice recipes.
Find recipes with what you haveSave it for later
Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
More leftover ideas
Don't throw dinner away.
Get clever leftover ideas, easy recipes and food-saving tips delivered to your inbox.
No spam. Unsubscribe any time.
Cook smarter — match recipes to your pantry
Create a free account to track what's in your fridge and get instant recipe matches. No more food waste.
Sign Up Free