Crispy Persian rice sheet cake

To make the rice, place in a large bowl and cover with cold water. Using your hands ‘wash’ the rice until the water becomes murky.

Drain the water and place the rice in a pot of fresh, cold water and bring to a boil. Once the water has come to a rolling boil, add ¼ cup of salt and stir a couple of times with a large, slotted spoon. Allow to cook for 5-10 minutes (the rice is cooked when the outside is soft but it is still firm in the centre).

Empty the rice into a strainer and rinse with cold water to stop the cooking process.

Preheat the oven to 180°C, gas mark 4.

In a medium-sized, non-stick pan, gently heat the butter and sauté the chopped cranberries and sultanas together for 2 minutes. Take off the heat and stir in the orange blossom water.

In a medium bowl, combine the steeped saffron threads, egg, yoghurt and olive oil.

Combine the rice and the yoghurt, making sure the rice is completely coated.

Generously grease a 30cm x 20cm baking tray.

Spoon in half the rice mixture, and press it down using your hands or a measuring cup.

Scatter half the chopped cranberries and sultanas over and press them into the mixture.

Cover with the rest of the rice and press down once again.

Cover the dish with foil and bake for 1 hour, then remove the foil and return to the oven for a further 20 minutes or until rice turns golden brown.

Remove from the oven and allow to cool for 10 minutes before portioning.

Scatter the remaining chopped cranberries and sultanas over the rice before serving.