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This recipe was uploaded by javane
Taadig is the crusty rice bottom. I have used potatoes in this recipe but you could use flat or unleavened bread. We rarely do because I have Coeliacs Disease, an allergy to gluten found in wheat.
2. Drain the rice and rinse well under running cold water and put to one side.
3. Take a large pan, add plenty of water and bring to the boil.
4. Add salt. If you like your rice a little salty add 1.5 – 2 teaspoons. Otherwise add 1 teaspoon.
5. I always add a few drops of liquid saffron to the boiling water also but this is optional.
6. When the water is boiling, add the rice and allow to boil.
7. Add 3- 4 handfuls of dill. I have a medium size hand!
8. The rice will swell and you should see them grow in length. Be careful not to let the rice become too soggy. You want the rice to be 'al dente' or soft to bite.
9. When 'al dente' remove from the heat and drain.
10. Lightly rinse the rice again and put to the side.
11. Meanwhile place a non stick pan on the heat, add a few tablespoons of vegetable oil and a few drops of saffron and mix.
12. Take the thinly sliced potato's and add them to the bottom of the pan. They should sizzle a little. Be careful not to burn yourself.
13. Add the rice now
14. Take a spoon with holes in and lightly pour on about a tablespoon of oil
15. Cover with a lid wrapped in a clean tea towel and leave to cook for about 1.5 hours on the lowest heat setting you can. Please be careful and make sure the tea towel is secure to avoid risk of it catching alight.
16. When the cooking time is finished pour the rest of the liquid saffron over the rice. Then take your serving dish (usually a large flat dish or tray) and place over the top of the pan and quickly turn upside down and your rice will come out as in the picture above. Alternatively spoon it onto your serving dish and arrange your crispy potatoes around or over the rice or simply serve the taadig on a separate dish.