Tah-deeg variations

Tah-deeg variations

By
From
New Middle Eastern Food
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Saffron tah-deeg

    The simplest tah-deeg can also be jazzed up a bit by sprinkling saffron liquid instead of plain water into the sizzling oil just before you add the parboiled rice to the pan.
  2. Yoghurt tah-deeg

    Beat 2 tablespoons thick natural yoghurt with 1 egg and 1 tablespoon saffron liquid. Mix this with a generous scoop of the parboiled rice and spread it over the sizzling oil. Spoon in the rice and steam as described on page 217.
  3. Potato tah-deeg

    Arrange thin, slightly overlapping slices of waxy potato in the sizzling oil. Spoon in the rice and steam as described on page 217.
  4. Bread tah-deeg

    Lay a piece of Arabic flatbread split in half in the sizzling oil. Fill any gaps with torn bits of bread. Spoon in the rice and steam as described on page 217.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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