Pars Automatic Persian Rice Cooker - Tahdig Rice Maker Perfect Rice Crust, 4 Cup

Product Information

The main difference between a Persian rice cooker and Asian ones is that the latter, like the highly-rated Zojirushi , has a setting that prevents the rice from burning—a great feature if you want a bowl of steaming, fluffy rice. My guess would be that much of the water would be absorbed and so you’d need cut down on the proportions of water if you soak that long. Come to discuss Iranian Politics, Persian and Iranian History, Persian Art, Persian Cuisine, Iranian Music and much more. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page.

Tahdig is highly coveted at a Persian dining table and can be made with rice, potato, or even a flour tortilla! My main doubt is, since I've seen that in many recipes online the yogurt is mixed after the rice is cooked: should I just try mixing it with the raw rice and water at the beginning and hope it works? In addition to the slightly burned, crispy rice, we also have a couple of other types of tahdig often cooked at the bottom of the pot – potato and bread (lavash). I’m wondering if I did something wrong, or if it’s a faulty unit… And I’m kind of afraid to use it again now. So anyway, now that I told you this story, it reinforces the fact that I know nothing about the engineering aspect of it.I believe I've posted a few foolproof methods for cooking perfect rice, but this recipe is not even close to second.

If you like tahdig very crunchy then cook again but add some water to keep the rest of the rice from drying out. The measurements below are for a 5-cup or larger rice cooker and the rice measurements are for a standard measuring cup, not the cup included with the rice cooker (which measures ¾ of a standard cup). The secret to achieving this perfect combination is no easy feat, trust me I’ve tried and failed many, many times. I may not be able to read the Persian alphabet or know much about my family’s history, but I can tell you which khoresh and gusht is served on what holiday, or the correct rice-to-yogurt-to-saffron ratio for tachin.Each model will have different settings, but generally it takes about an hour to turn out a crunchy white rice tahdig. Add the onion, sprinkle with a small pinch of salt, and cook, stirring occasionally, until golden, 8 to 10 minutes. This post makes me really happy because I have an electric cooktop and I have only ever seen Persian rice cooked on a gas stove.

I've also posted in r/RiceCookerRecipes, but since I'm here, I also take the opportunity to ask if there's a reliable source in english for persian/iranian food and recipes I can look at, to make proper tahdig in the future and explore lesser known dishes. Flip the saucepan, while holding the plate, and your rice should come out as a nice looking rice cake in the shape of your pan with crispy tahdig encasing it. If you want the crispy bottom, however, you're out of luck (unless you rig the timer on the machine, as some people do). The timer only goes to 60 minutes so I have to add the extra 30 minutes sometime while it’s cooking. Even when I moved to New York City two years ago, I made plans to fly home for Nowruz — the Persian New Year — the following year.Once you have this skill under your belt, learning the more complicated technique (Chelow) will be less daunting.