Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To pre-cook
Tahdig
How it's done
To pre-cook
Briefly bring the water and rice to the boil, cover and simmer over a medium heat for approx. 10 mins. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Drain the rice, set aside.
Tahdig
Pour the oil and water into a wide, non-stick frying pan with a lid, heat (the oil should be hot). Add the saffron, stir. Add the reserved rice. Wrap the lid in a tea towel, cover the pan. Cook the rice over a medium heat for approx. 1½ hrs.; do not remove the lid. Tip the rice out onto a plate.
| Tip: | Mix a little butter into the rice before tipping it out. |
|---|---|
| Note: | There are many different versions of this dish. For instance, you can also add thin slices of potato or pieces of flatbread with the saffron. |
| Note: | Depending on the amount of heat coming from the stove, you can cook the rice on a low or medium heat. |
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