Recipe
Iranian-style Stuffed Rice Cakes
Saffron-infused Delights: Iranian Stuffed Rice Cakes
4.6 out of 5
Indulge in the flavors of Iranian cuisine with these delightful stuffed rice cakes. This recipe combines the traditional Vietnamese dish, Bánh cống, with Iranian spices and ingredients to create a unique fusion of flavors.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Halal, Gluten-free (if using gluten-free flour), Dairy-free, Low-carb (in moderation), High-protein
Allergens
Wheat (if using wheat flour)
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Nut-free
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.
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1 cup (200g) rice flour 1 cup (200g) rice flour
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1/2 cup (60g) wheat flour 1/2 cup (60g) wheat flour
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1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
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1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
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1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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1/2 pound (225g) ground lamb 1/2 pound (225g) ground lamb
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2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
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1 small onion, finely chopped 1 small onion, finely chopped
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2 cloves garlic, minced 2 cloves garlic, minced
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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
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1.In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water. Set aside.
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2.In a large mixing bowl, combine the rice flour, wheat flour, turmeric powder, cumin powder, salt, and black pepper. Mix well.
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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.
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4.Gradually add water to the flour mixture, stirring continuously, until a smooth batter is formed. The batter should be thick but pourable.
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5.Heat a non-stick frying pan over medium heat and add a small amount of vegetable oil.
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6.Pour a ladleful of the batter onto the pan and spread it out into a circular shape.
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7.Spoon a portion of the lamb filling onto one half of the batter.
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8.Fold the other half of the batter over the filling to form a half-moon shape.
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9.Cook the stuffed rice cake for 3-4 minutes on each side, or until golden brown and crispy.
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10.Repeat the process with the remaining batter and filling.
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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.
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