Persian Pumpkin Rice Cake
A delightful hybrid cake made from rice and pumpkin, offering a crispy exterior and soft, moist inside, perfect for impressing family and friends.
Ingredients
Main Ingredients
- 1 cup short-grain rice (such as Arborio or jasmine) Rinsed under cold water
- 1 medium pumpkin, peeled and diced (about 2 cups)
- 1 small onion, finely chopped
- 2 tbsp vegetable oil or olive oil For sautéing
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp salt To taste
- 1/2 tsp cumin Optional
- 2 tbsp chopped fresh herbs (like parsley or mint) For garnish
- 1/4 cup roasted seeds (such as sunflower or pumpkin seeds) For topping
Instructions
Cooking the Rice
- Rinse the short-grain rice under cold water until the water runs clear. In a pot, add the rice and double the amount of water to cover it (about 2 cups). Bring to a boil, then reduce the heat to low, cover, and let simmer until tender—about 15 minutes.
Preparing the Pumpkin Mixture
- While the rice cooks, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and golden, about 5 minutes. Then, add diced pumpkin, turmeric, black pepper, and salt. Sauté until the pumpkin becomes tender, stirring occasionally (about 10-12 minutes).
Combining Ingredients
- Once the rice is cooked, fluff it with a fork and add it to the skillet with the pumpkin mixture. Stir well to combine all the ingredients evenly.
Assembling and Baking
- Grease a round baking dish or cake pan with a little oil. Transfer the rice and pumpkin mixture into the pan, pressing it down gently to form an even layer.
- Preheat your oven to 375°F (190°C). Place the pan in the oven and bake for about 20-25 minutes, or until the top starts to golden and firm up.
Serving
- After baking, remove the pan from the oven and let it cool for a few minutes. Sprinkle with roasted seeds and fresh herbs before serving.
- Carefully slice the cake and serve warm. Enjoy every slice with your loved ones!
Notes
For a creamier texture, you can add a tablespoon of yogurt to the rice mixture before pressing it into the pan. Feel free to replace pumpkin with butternut squash or sweet potatoes for a different flavor. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.