Photo: Kiyoshi Togashi; Styling: Sarah Smart
Hands-on Time
10 Mins
Total Time
1 Hour 2 Mins
Serves 6 (serving size: 1 wedge)

How to Make It

Step 1

Place 4 cups water in a saucepan over medium-high heat; bring to a boil. Add rice; cook for 10 minutes. Drain. Rinse with cold water; drain.

Step 2

Combine yogurt, salt, and saffron in a medium bowl. Add rice to yogurt mixture, stirring well.

Step 3

Melt butter in a medium nonstick sauté pan over medium heat. Add oil; swirl to coat. Add rice mixture to pan, lightly packing rice down. Wrap a clean, dry dish towel around lid to pan, tying it at the handle; place prepared lid on pan. Cook rice, covered, over medium heat 20 minutes (do not stir or uncover). Reduce temperature to medium-low; cook an additional 20 minutes or until rice is tender on top and a golden crust forms on bottom.

Step 4

Loosen the rice crust with a rubber spatula around the edges. Place a plate over the top of pan, and invert the rice onto plate, browned side up. Cut into 6 wedges, and serve immediately.

Ratings & Reviews

JenniferM's Review

August 16, 2012
This was really nice for a change of pace. The rice looked just like the picture and was very tasty. The only change I made was to sub fat-free Greek yogurt instead of 2%. I also cooked it a couple minutes less than stated and it was fine. I served it with a creamy mushroom and asparagus sauce and it was the perfect match.

August 28, 2018
Mine too.  I think the heat needs to be lower or the time duration is too long

August 28, 2018
I would say low heat for 40 minutes

KGBurk's Review

November 09, 2012
I enjoyed this tremendously & found it to be a pleasant change from the routine rice dissh we're used to eating.

dinah789's Review

July 04, 2013
I think this recipe is really wonderful. Just keep your heat maybe a little lower than you think it should be (I have a touchy stove, so was paranoid the whole time that I would burn it and kept it about a notch lower than I normally would have). I also used full fat Greek yogurt since that's all I could get at the moment. The saffron gives it a subtle yet decadent flavor, it fell out of the pot in a perfectly formed cake, and it was just really a crowd pleaser. I served it with pan sauteed bay scallops and a grilled vegetable mix.

Jackiesu's Review

October 23, 2012
What a disaster, and looked nothing like the picture! I followed the recipe to the "inth" degree, and it turned out black on the bottom and about 1/4 inch high. It was hard and dry and all I can say is that is was a waste of expensive saffron. Sorry guys, but not a keeper. PS>>I am a great cook and do so nearly every night. We try at least 2 recipes from your magazine every month.