Posted 20 hours ago

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

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As I mentioned in the reply comment to her, Persian Rice Cookers are VERY different than regular rice cookers. You can serve baghali polo with mahi, pan-fried salmon, braised chicken breasts, braised chicken thighs or braised beef.

For dinner parties, Iranians usually cook rice by boiling, draining the cooking liquid and then steaming the rice. Persian Rice with Crispy Tahdig is undoubtedly the most delicious and popular dish in Persian cuisine. So instead I watched them from a distance, memorizing the way they held their knives to dice onions or the exact time to add the minced greens for sabzi polo.

Add the green beans and 1 ½ teaspoons salt, and cook, stirring occasionally, until the green beans soften slightly, 6 to 8 minutes. I enjoy the old Iranian ones that make perfect tahdig, but even for that, it was used once or twice per year.

Indeed, Persian rice cookers have a non-stick interior which should be taken care of with much care. Tahdig is highly coveted at a Persian dining table and can be made with rice, potato, or even a flour tortilla!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.

Detach the tadig at the bottom of the pot and arrange pieces around the rice or on a separate small plate (see picture below).I cook the rice per instructions and not use a towel as the steam leaves via a steam hole in the lid. It all turns out the same when I’m dealing with it: the bottom of the pot scorched while the rest is mushy, somehow both burned and undercooked.

We do have many different versions of Persian rice dishes such as Sabzi Polo which is layered with fresh herbs. 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? I can’t stand the flavor of it, and don’t like any dressings or other foods that have been “tainted” with the taste! The correlation between my identity and cooking rice would seem arbitrary if rice weren’t the backbone of Persian cuisine.Always use a soft sponge to wash it, never use a metal serving utensil, and line the bottom of the bowl with paper towels before storing it away. The amount of vegetable oil also affects the crispness and coloring of the tahdig, as it does with any remotely fried food. When you press the rice cooker on it will normally start on high, get the rice to boiling, go through the cooking/steaming stage, then switch itself to a 'warming' mode on its own. You may have to do this a few times to thoroughly mix the dill with rice, otherwise the dill might clump together.

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