Tahdig with saffron (without potatoes)

Ingredients for 4 servings:

• 2 cups basmati
• salt water
• 1 cup of water
• 2 tbsp oil
• 2 tbsp yogurt
• 1 tsp salt
• some saffron
• 50 g butter
• 1 tsp, levelled sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rice side dish

Cook the rice in plenty of salted water until al dente. This takes about 5 minutes. Drain in a sieve and pour over plenty of water to remove any excess starch. Crush the saffron threads with a little sugar in a cup. This is best done with the back of a tablespoon. In a hot pot, combine 2 tablespoons of oil, a pinch of salt, 2 tablespoons of yogurt, the saffron sugar, and a cup of water and heat. Discard half of this mixture and leave the other half in the pot. Add the dripping-wet rice to the pot, layer by layer, and add the butter in small pieces. Pour on the rest of the liquid (the water and saffron mixture) and simmer, covered, over low heat for about 45 minutes. Then place a large plate on top and turn out. Tadig is easy to prepare and the most delicious way to serve rice. The following are important: Use a non-stick pot (cast aluminum or similar). Maintain the cup (or mug) measurement for the rice/water ratio. Knowing or learning about your stove’s heating characteristics. My electric stove and I have agreed that 30 minutes on level 3 and 15 minutes on level 4 produce a perfect result.