Tahdig with Saffron (without Potatoes)
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cups Basmati
- Salt water
- 1 cup water
- 2 tablespoons oil
- 2 tablespoon yogurt
- 1 teaspoon salt
- some saffron
- 50 g butter
- 1 teaspoon, leveled sugar
Print Recipe
Pin Recipe Instructions
- Cook the rice with plenty of salted water until al dente. This takes about 5 minutes.Pour into a sieve and pour plenty of water over it so that the excess starch is washed off.
- Mash the saffron threads with a little sugar in a cup. Preferably with the back of a tablespoon. In a hot pot, mix 2 tablespoons of oil, a pinch of salt, 2 tablespoons of yogurt, the saffron sugar and a mug of water and heat. Take out half of this mixture - leave the other half in the saucepan.
- Put the rice dripping wet in the pot and lightly salt it in layers and add the butter in flakes. Pour the rest of the liquid (water-saffron mixture) on top and cook covered for about 45 minutes over low heat. Then put on a large plate and overturn.
- Tadig is easy to prepare and the tastiest way to serve rice.
- The following is important: A coated pot (cast aluminum or similar). Maintain the unit of measure cup (or cup) for the rice / water ratio.
- Knowing or getting to know the heating cable of your stove. My electric stove and I have agreed that 30 minutes on level 3 and 15 minutes on level 4 result in a perfect tadig.
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