Selek Mahshi-inspired Rice Cake

Name: Selek Mahshi-inspired Rice Cake
Prep time: 20 min
Cook time: 45 min
Yield: 6-8
Cuisine: Middle Eastern

VEG

Mains Vegan Vegetarian

Easy and delicious Selek Mahshi-inspired Rice Cake - a time-saving version of the classic, brimming with delightful flavours.

PREP TIME

20 minutes

COOK TIME

45 minutes

SERVES

6-8

About this recipe

Discover the delightful “Selek Mahshi-inspired Rice Cake,” a flavourful twist on the classic Middle Eastern dish, perfect for busy individuals seeking a satisfying main course without compromising on flavour. This mouthwatering rice cake encapsulates the goodness of rolled silverbeet leaves stuffed with aromatic jasmine rice, fresh vegetables, zesty lemon, and rich olive oil. Crafted with simplicity and an active approach, this dish easily fits into weeknight family dinners or entertaining guests.

As an enthusiast of Middle Eastern cuisine, I love creating achievable versions for busy schedules. Explore more culinary delights like tradition maqloubi upside-down rice pilaf or refreshing silverbeet rice salad. Delight in the fusion of flavors and textures – a savory, satisfying, and time-efficient choice for any occasion.

Ingredients

Approximately 40 silverbeet leaves (stalks removed) ,
3 tomatoes diced
5 spring onions, finely chopped
1 bunch (about 85 grams) of parsley, finely chopped
½ bunch of mint (approximately 1 cup), finely chopped
100 ml lemon juice
½ cup olive oil
2 cups jasmine rice or medium-grain rice
2 potatoes sliced thick

Notes from Rouba

When flipping the rice cake, there might be a little bit of juice; no worries, just wipe around.
Avoid adding extra water, as silverbeet leaves naturally produce moisture during cooking.
Ensure the pot is oiled to prevent sticking.
Serve with a dollop of yogurt or with silverbeet selek sauce

Method

Step 1.

Start by blanching the silverbeet leaves - Bring a large pot of water to a boil and blanch the silverbeet leaves for a few minutes. Drain and set them aside.

Rinse out the pot used for blanching the silverbeet leaves and dry it. Drizzle some olive oil at the bottom of the pot.

Step 2.

Wash the rice thoroughly and then mix it with diced tomatoes, chopped spring onions, parsley, mint, lemon juice, and olive oil. Stir well to combine.

Step 3.

Arrange the potato at the bottom of the pot. These will prevent the leaves from sticking to the bottom.

Take about 10 blanched silverbeet leaves and place them at the bottom of the pot over the vegetables. Then, line the sides of the pot with overlapping silverbeet leaves.

Add half of the rice mixture to the pot, spreading it evenly over the silverbeet leaves.

Fold over the leaves that were lining the sides and add another 5 or so silverbeet leaves over the top to make sure the rice is well covered.

Repeat the layering process: Repeat the process of lining the side of the pot with overlapping silverbeet leaves, adding the remaining rice mixture along with any juices, folding down the leaves, and finishing off with the remaining silverbeet leaves on top.

Step 4.

Sprinkle with salt and add water: Sprinkle some salt over the top and add 1 ½ cups of water.

Place a heatproof plate that fits inside the pot over the food. Then, put a heatproof bowl filled with water on top of the plate to weigh it down and prevent the leaves from floating. Bring the pot to a boil and let it boil for about 15 minutes.

Step 5.

Remove the weighted bowl but leave the plate that is pressing down on the rice cake. Cover the pot, lower the heat to low, and continue cooking for another 30 minutes or until the rice is fully cooked.

Once the rice is cooked, let it sit for approximately 10 minutes before flipping the pot over onto a serving plate.