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

Product Information

Second: The tahdig the Pars yields is not my dad's lovingly prepared version nor is it Samin Nosrat-level rice.

By rejecting non-essential cookies, Reddit may still use certain cookies to ensure the proper functionality of our platform. You can either remove the rice from the rice cooker with a spatula…but who wants to do that when you can do it the pretty way? However, neither of those are plated with polo ba tahdig, and serving khoresh without polo is sacrilegious. 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?

There’s no other recipe that comes close to the fluffy, fragrant, and completely separated texture of Persian rice—made with my favorite Basmati rice. One thing to note: the Pars pot is a product of the early aughts, when Teflon was the name of the nonstick game. If you are going for the crispy crust I recommend you manually press down on the lever a 2nd time after it pops up to increase the higher cooking level for a longer amount of time. On weekends, he makes the real deal Persian rice on the stovetop, often with dried dill and fava beans ( baghali polo) or saffron and barberries ( zereshk polo).

For Tahdig lovers, there are even cookers that you can program directly to make a magnificent rice crust. Its stainless steel bowl ensures even cooking of rice, and it also features a keep-warm function and can be programmed for delayed cooking. This rice dish is Iran’s version of sticky rice and is cooked by letting the water evaporate in the saucepan.To achieve the crisped rice mentioned the temp must rise above 100°C which the machine simply can't do, unless the thermostat is disabled, thereby ruining the cooker for its intended purpose. As I mentioned in the reply comment to her, Persian Rice Cookers are VERY different than regular rice cookers.