Savory Saffron Chicken Rice Cake with Sweet Potato
This delectable Savory Saffron Chicken Rice Cake with Sweet Potato is a delightful twist on traditional Persian tah-dig. A fragrant layer of jasmine rice is beautifully complemented by juicy chicken marinated with aromatic spices and shallots, nestled beneath vibrant layers of sweet potatoes. The creamy mixture of Greek yogurt and egg yolks enriches the dish with tangy flavor and silkiness, while the sweet mango chutney adds a touch of sweetness. Perfect for weeknight dinners or impressing guests, this dish brings a taste of Persia to your table. Enjoy the crispy bottom layer that makes tah-dig so beloved and serve it with a dollop of peach yogurt for a refreshing finish.
8
Servings
400
Calories
19
Ingredients
Ingredients
Jasmine rice
2 1/2 cups (washed and drained)
Boneless chicken breasts
2 (cut into bite-sized pieces)
Sweet potato
1 (peeled and thinly sliced)
Egg yolks
3 (discard whites)
Plain Greek yogurt
1 1/2 cups (for mixing)
Peach Greek yogurt
5 ounces (for garnish)
Sweet mango chutney
12 ounces (for garnish)
Shallots
5 (finely chopped)
Chopped fresh chives
1/4 cup (for mixing)
Lemon zest
1 tablespoon (zested from fresh lemon)
Lemon juice
2 tablespoons (freshly squeezed)
Powdered saffron
1/2 teaspoon (for infusion)
Turmeric
1/2 teaspoon (for boiling rice)
Hidden Valley Original Ranch Seasoning Mix
1 ounce (for mixing)
Extra virgin olive oil
3 tablespoons (for brushing and cooking)
Chicken stock
6 tablespoons (for combination and drizzling)
Black pepper
1/4 teaspoon (for mixing)
Salt
1/4 teaspoon (for mixing)
Water
as needed (for boiling chicken)
Instructions
1
In a large skillet, cover the boneless chicken breasts with water, adding chopped shallots, lemon juice, and turmeric. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for one hour to infuse the flavors. Afterward, save the chicken stock and allow the chicken to cool before cutting it into bite-sized pieces.
2
Rinse and drain the jasmine rice until the water runs clear. In a large pot, bring six cups of water mixed with 1/4 teaspoon of turmeric to a rolling boil. Add the rice and cook uncovered for ten minutes. Drain the rice and set it aside to cool.
3
In a food processor, combine the plain Greek yogurt, egg yolks, Hidden Valley Original Ranch Seasoning Mix, lemon zest, chopped chives, salt, and black pepper. Blend for 30 seconds or until smooth. Add 2 cups of the cooked rice to the mixture and blend for an additional 15-20 seconds until incorporated.
4
Dissolve the powdered saffron in three tablespoons of the reserved chicken stock, stirring well to infuse the color and flavor.
5
In your non-stick skillet, lightly brush one side of the sliced sweet potatoes with olive oil. Add two tablespoons of olive oil and 1/2 teaspoon of the saffron mixture to the skillet, covering the bottom evenly. Layer 2/3 of the yogurt and rice mixture over the saffron oil, ensuring it spreads evenly. Line the sides of the skillet with the sweet potato slices.
6
Add the chopped chicken evenly over the yogurt-rice layer, followed by the remaining yogurt-rice mixture. Gently spread it out using a spatula. Finally, add the remaining rice on top, pressing it down gently with the back of a spoon.
7
Combine three tablespoons of chicken stock with the leftover saffron mixture and drizzle it over the rice layer.
8
Cover the skillet tightly and cook on medium heat for about 15 minutes, or until steam begins to rise. Reduce the heat to low and continue cooking for an additional hour.
9
After one hour, allow the rice cake to cool slightly. Place a large plate on top of the skillet, and with care, invert the skillet so that the rice cake settles onto the plate. Garnish as desired. Serve with a dollop of peach Greek yogurt and a spoonful of sweet mango chutney for an extra burst of flavor.
Nutrition Information
17.5
Fat
50
Carbs
16.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Saffron Chicken Rice Cake with Sweet Potato?
This dish is a flavorful twist on traditional Persian tah-dig, featuring jasmine rice, marinated chicken, and vibrant layers of sweet potatoes.
How many servings does this recipe make?
This recipe yields 8 servings.
What are the nutritional facts per serving?
Each serving contains 400 calories, 17.5g of fat, 50g of carbohydrates, and 16.25g of protein.
What type of rice is used in this recipe?
The recipe calls for 2 1/2 cups of washed and drained jasmine rice.
How do I prepare the chicken for the rice cake?
Simmer boneless chicken breasts with shallots, lemon juice, and turmeric for one hour, then cut them into bite-sized pieces.
What is tah-dig?
Tah-dig is a beloved Persian culinary tradition referring to the crispy bottom layer of the rice.
How long should the rice be boiled before assembly?
The rice should be cooked in boiling water for ten minutes and then drained.
What ingredients are in the yogurt mixture?
The mixture includes plain Greek yogurt, egg yolks, Ranch seasoning, lemon zest, chives, salt, and black pepper.
How much saffron is needed?
The recipe requires 1/2 teaspoon of powdered saffron.
How do I dissolve the saffron?
Dissolve the powdered saffron in three tablespoons of reserved chicken stock.
What is the role of the sweet potato in this dish?
The sweet potato is peeled, thinly sliced, and used to line the bottom and sides of the skillet for flavor and texture.
How long does the rice cake cook on the stove?
It cooks for 15 minutes on medium heat until steam rises, followed by one hour on low heat.
What should I serve as a garnish?
Serve the dish with a dollop of peach Greek yogurt and a spoonful of sweet mango chutney.
How do I remove the rice cake from the skillet?
Place a large plate over the skillet and carefully invert it so the rice cake settles onto the plate.
Can I use regular yogurt instead of Greek yogurt?
The recipe specifically calls for Greek yogurt for its creaminess and tang, but regular yogurt may change the consistency.
What seasoning mix is used in the rice mixture?
One ounce of Hidden Valley Original Ranch Seasoning Mix is blended into the yogurt and rice mixture.
How many egg yolks are required?
The recipe uses 3 egg yolks; the whites should be discarded.
What kind of oil is best for this recipe?
Extra virgin olive oil is used for brushing the sweet potatoes and cooking the base.
Does the recipe use chicken stock?
Yes, 6 tablespoons of chicken stock are used to infuse the saffron and drizzle over the rice.
How much lemon juice is included?
2 tablespoons of freshly squeezed lemon juice are used when simmering the chicken.
What aromatics are added to the chicken?
The chicken is simmered with 5 finely chopped shallots.
What herbs are used in the yogurt-rice mixture?
1/4 cup of chopped fresh chives is used for mixing.
Is turmeric used in the rice?
Yes, 1/4 teaspoon of turmeric is added to the boiling water for the rice.
How much mango chutney is recommended?
The recipe suggests 12 ounces of sweet mango chutney for serving.
What size should the chicken pieces be?
The chicken should be cut into bite-sized pieces after cooling.
How much peach Greek yogurt is used?
A 5-ounce container of peach Greek yogurt is used for the garnish.
How do I layer the ingredients in the skillet?
Layer saffron oil, then yogurt-rice mixture, line with sweet potatoes, add chicken, more yogurt-rice, and finally plain rice.
Should the skillet be covered while cooking?
Yes, the skillet should be covered tightly during the entire cooking process on the stove.
What gives the rice cake its yellow color?
The vibrant yellow color comes from both the turmeric in the boiling water and the saffron infusion.
What are the main flavor profiles of this dish?
The dish is savory and aromatic with hints of tanginess from the yogurt and sweetness from the chutney and sweet potato.