Saffron Tahdig
Temps
45 min
Difficulté
moyen
Ingrédients
10
Budget
~9-14 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
340 kcal
par portion
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Etapes
- 1
Soak the saffron in rose water for 10 minutes
10 min
- 2
Parboil the rice in salted boiling water
12 min
- 3
Mix the yogurt with the cooked rice and infused saffron
2 min
- 4
Pour the rice-yogurt mixture into a Dutch oven with melted butter
2 min
- 5
Cover and cook over low heat for 25 minutes until a golden crust forms
25 min
