A mix of yoghurt, saffron, coriander, pine nuts and rice, Persian smoked rice is incredibly simple, and makes the perfect side.






Skill level

Average: 3.3 (31 votes)


  • 200 g (1 cup) smoked or plain basmati rice, washed
  • 125 g (½ cup) plain Greek yoghurt
  • 1 tsp salt
  • pinch saffron threads, crushed
  • 1 tbsp toasted coriander seeds, lightly crushed
  • 60 g toasted pine nuts
  • 2 tsp canola oil
  • 30 g unsalted butter

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place 1 litre of water in a saucepan over medium-high heat. Bring to the boil, then add the rice and cook for 10 minutes.
  2. Drain, rinse under cold running water, then drain again.
  3. Combine the yoghurt, salt, saffron, coriander seeds and pine nuts in a bowl. Add the rice and oil and stir gently to combine.
  4. Melt the butter in a non-stick saucepan pan with a tight- fitting lid over medium heat. Remove from the heat and add rice mixture to the pan, lightly packing the rice down.  Wrap a clean, dry kitchen cloth securely around and under the lid of the pan, so no steam escapes, then place the lid on the pan. Cook over low - medium heat, without stirring or uncovering, for 20 -30 minutes. The rice should be tender on top with a golden crust formed on the bottom.
  5. To serve, loosen the rice crust with a rubber spatula around the edges. Place a plate over the top of the pan and invert the rice onto the plate. 


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