Iranian-style Stuffed Rice Cakes

Ingredients

In this Iranian adaptation of Bánh cống, we incorporate traditional Iranian spices and flavors to create a unique fusion dish. The original Vietnamese dish is typically made with rice flour and filled with ground pork, shrimp, and bean sprouts. However, in this Iranian version, we use a mixture of rice flour and wheat flour for the cakes and fill them with a savory mixture of ground lamb and aromatic spices like saffron, turmeric, and cumin. This adaptation adds a distinct Iranian touch to the dish, resulting in a delightful fusion of flavors. We alse have the original recipe for Bánh cống, so you can check it out.

• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1/2 cup (60g) wheat flour 1/2 cup (60g) wheat flour
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 pound (225g) ground lamb 1/2 pound (225g) ground lamb
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water. Set aside.
2. 2.
   In a large mixing bowl, combine the rice flour, wheat flour, turmeric powder, cumin powder, salt, and black pepper. Mix well.
3. 3.
   In a separate bowl, combine the ground lamb, chopped parsley, chopped mint, chopped onion, minced garlic, and the dissolved saffron. Mix until well combined.
4. 4.
   Gradually add water to the flour mixture, stirring continuously, until a smooth batter is formed. The batter should be thick but pourable.
5. 5.
   Heat a non-stick frying pan over medium heat and add a small amount of vegetable oil.
6. 6.
   Pour a ladleful of the batter onto the pan and spread it out into a circular shape.
7. 7.
   Spoon a portion of the lamb filling onto one half of the batter.
8. 8.
   Fold the other half of the batter over the filling to form a half-moon shape.
9. 9.
   Cook the stuffed rice cake for 3-4 minutes on each side, or until golden brown and crispy.
10. 10.
    Repeat the process with the remaining batter and filling.
11. 11.
    Serve the Iranian-style stuffed rice cakes hot, garnished with fresh herbs.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in hot water for at least 10 minutes before using.
• Ground lamb — Make sure to use lean ground lamb for a healthier option. You can also substitute it with ground beef or chicken if desired.
• Rice flour — If you can't find rice flour, you can make your own by grinding uncooked rice in a blender or food processor until it reaches a fine powder consistency.

Tips & Tricks

• For a vegetarian version, replace the ground lamb with cooked lentils or mashed chickpeas.
• Serve the Iranian-style stuffed rice cakes with a side of yogurt or cucumber raita for a refreshing contrast to the spices.
• Experiment with different herbs and spices to customize the flavors to your liking.
• If you prefer a spicier version, add a pinch of chili powder or cayenne pepper to the lamb filling.
• These stuffed rice cakes can be made ahead of time and reheated in the oven or microwave before serving.

Serving advice

Serve the Iranian-style stuffed rice cakes as a main course alongside a fresh salad or as an appetizer with a side of yogurt dip. Garnish with additional fresh herbs for a vibrant presentation.

Presentation advice

Arrange the Iranian-style stuffed rice cakes on a platter, showcasing their golden brown color and the half-moon shape. Sprinkle some extra saffron threads on top for an elegant touch. Serve with a side of yogurt dip and garnish with fresh herbs.