طاجن الأرز المعمر

Grease the baking dish with 1 tablespoon of ghee.

Place 2 cups of washed and drained Egyptian rice into the dish.

Add 2 tablespoons of ghee and 3 tablespoons of oil, and stir well until the rice is fully coated.

Add 2 teaspoons of salt to the rice.

Place the boiled meat pieces in the center of the dish (optional).

Add 3 cups of milk and stir lightly.

Mix 2 cartons of yogurt with 1 tablespoon of ghee and 2 tablespoons of cream, then spread the mixture evenly over the surface of the dish.

Add extra pieces of cream and sprinkle a pinch of sugar on top.

Let the dish soak for 30 minutes before baking.

Place it in a preheated oven at the highest temperature on the lower rack for 15 minutes, until it starts bubbling and the top begins to brown.

Move it to the middle rack, reduce the temperature to 180°C (350°F), and bake for 30–45 minutes until fully cooked.

Once done, if you want it softer and juicier, add ½ cup to 1 cup of milk and let it absorb for 5 minutes.

Cut and serve hot.