Make the patties
In a liquid measuring cup, combine the saffron threads and hot water. Let sit for 10 minutes.
In a medium saucepan over medium heat, heat the olive oil until hot, but not smoking. Add the onion and garlic and cook until they begin to soften, 4 to 5 minutes.
Add the sushi rice and cook for 2 to 3 minutes to toast the rice slightly.
Add the saffron water, salt, and currants to the saucepan and bring to a boil. Decrease the heat to a simmer and cook, covered, for 20 minutes, or until all the liquid has been absorbed. Remove from the stove and set aside to cool slightly.
Add the pistachios to the rice and stir to combine.
Line a sheet pan with paper towels. Set aside.
Using a ⅓-cup measure, scoop up the cooled rice into a patty, pressing it firmly to shape into a ½-inch-thick circle. Transfer it to a plate. Repeat with the rest of the rice and transfer them to two plates. Wet your hands to prevent sticking. Refrigerate the rice patties, covered, for 15 minutes.
Make the cucumber cilantro topping
In a medium bowl, combine the cucumber, cilantro leaves, lime juice, olive oil, sugar, lime zest, and salt. Set aside.
Fry the patties
Heat ½ inch of olive oil in a tall-sided skillet over medium-high heat until it shimmers. To test the temperature, add a small grain of rice to the oil; it should sizzle immediately. Add the rice patties, 3 or 4 at a time, and cook until golden and crispy, about 3 minutes per side. Transfer them to the prepared sheet pan and sprinkle with additional salt.
Serve with the cucumber cilantro topping.
Note: To prepare in advance, fry the tahdig latkes, place them in an even layer on an ungreased foil-lined sheet pan, and cover with plastic wrap. Refrigerate for up to 3 days or freeze for up to 3 months. Once frozen, the latkes can be transferred from the sheet pan to an airtight bag or container. To reheat, bake at 375°F for 5 to 8 minutes or until heated through.
Variation: If you can’t find saffron, use ¼ teaspoon turmeric in its place.
Copyright Micah Siva
