First Time I tried this rice was with a couple of friend I met during my Parisian years. She was Mexican American and him Iranian American. They served the rice and told me it was typical Iranian. I just felt in love with it.

Rice by itself is already good, crunchyness is to die for and soft caramelized onions a gift from nature. Everything together is just AMAZING.

Later I found out that this kind of rice is present in many midle eastern countries.

As I don’t follow recipes, I always end up with something slitly different but inspired by those flavours.

In mine crusty rice I truly caramelize onions in advance just because it can make my life easier.


For 6 people


3 big onions, sliced or ½ bag of frozen diced raw onions;

1 or 2 garlic clove, chopped

2 tablespoons of olive oil

½ tablespoon cumin

1 fil of zafran

1 teaspoon salt

2 teaspoons honey or maple syrup

1 cup uncooked rice(I used jasmin but you can chose any type of long rice)


In a hot frying pan, heat the 2 tablespoons of olive oil with the cumin and zafran;

Add the onion, garlic and salt. Turn down the heat to medium, cover the pan and let it cook for 10-15 minutes (remember to stir from time to time(every 3-4 minutes);

Once the onion is soft and well cooked, it’s time to add  the honey or maple and let it cook until all the liquid evaporates and you reach a perfect light golden caramel color. It can takes from 3 to 5 minutes in medium heat with an uncovered pan. At this stage you should stir more frequently but slowly to make sure you don’t burn the onions;

While the onion is cooking you can cook the rice in boiling water(like pasta) for 10 minutes;

Rinse the water and cover it with a lid so the rice steams and finish the cooking;

Once the rice is cold you can add into the frying pan at medium high temperature, mixing really well until it reaches a warm temperature.

At this point you can stop the mixing and start pressing down the rice, like you would be molding a cake. If needed(if you feel it is too dry) you can add a bit of water but most of times it is not needed;

Cover the pan and let it “fry” for about 20 minutes.

Uncover the pan and let It fry in high heat for about 5 minutes.

Turn off the heat and wait for 5 minutes so it can coll down slightl;

Turn the “Rice Cake” in a plate and it is ready to serve.

You can serve with some tahini turmeric dressingor rich mint sauce and  chopped herbs(coriander and parsley), sliced toasted almonds and pomegranate seeds;

It’s perfect match with the roasted cauliflower;

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