Crispy Buckwheat Rice Cakes with Saffron Yogurt and Herbs

Rinse the buckwheat under cold water. Bring 2 cups water to a boil, add buckwheat, reduce heat to low, cover and simmer 10-12 minutes until tender and water is absorbed. Spread on a plate to cool completely.

In a large bowl, combine the cooled buckwheat, cooked basmati rice, egg, grated potato, diced onion, minced garlic, salt, and melted butter. Mix until well combined. If mixture seems wet, let sit 5 minutes to absorb.

Divide the mixture into 8 equal portions. Shape each into a flat cake about 3 inches wide and half an inch thick. Place on a parchment-lined tray.

Crush the saffron threads between your fingers and place in a small bowl. Pour 2 tablespoons boiling water over the saffron and let steep 10 minutes until deeply golden and fragrant.

In a serving bowl, whisk together the yogurt, saffron water, lemon juice, and salt until smooth and a uniform pale gold. Taste and adjust seasoning. Set aside at room temperature.

Combine the chopped parsley, cilantro, chives, and dill in a small bowl. Toss gently to mix. Set aside.

Heat 1 and a half tablespoons olive oil in a large non-stick or cast-iron skillet over medium heat until the oil shimmers, about 2 minutes.

Carefully lay 4 rice cakes in the pan without crowding. Cook 4-5 minutes per side, until deeply golden and crispy at the edges. Transfer to a paper-lined plate.

Add remaining 1 and a half tablespoons olive oil to the pan. Cook the remaining 4 rice cakes the same way, 4-5 minutes per side until golden.

Spoon the saffron yogurt onto a large serving platter, spreading it slightly. Arrange the hot rice cakes over the yogurt in a single layer.

Scatter the fresh herb mixture generously over the top. Serve immediately while the cakes are still warm and crisp.