Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Tadig is easy to prepare and the tastiest way to serve rice.
5. The following is important: A coated pot (cast aluminum or similar). Maintain the unit of measure cup (or cup) for the rice / water ratio.
6. 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.