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

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Its always best to use fresh herbs and good quality basmati rice. The better the ingredients, the better it will taste You then add a small amount of the powder, say ¼ teaspoon, into a small bowl or glass with a few tablespoons of boiling water and stir. Sabzi Polo is traditionally made to celebrate Nowruz (Persian New Year) which is at the end of March and the first day of Spring in Iran.

Spices: Other traditional spices used in Persian cooking that compliment saffron are cardamom, turmeric, orange zest, and coriander.Set rice cooker to white rice function (if it has one) and cook. Fluff with fork and sprinkle with sumac to serve. Prepare the Tahdig layer: Drain the potato slices and dry them with a paper towel. Sprinkle a little salt on the potatoes. Pour 2 tablespoons of neutral flavoured oil into the pot. Layer the potato slices on the bottom of the pot, ensuring they do not overlap. Cover the pan with the lid, ensuring it’s tightly sealed, then put over a low heat. Cook for about 1 hour 10 minutes. The exact time will depend on many factors, so after 1 hour, start hovering around the tahdig and keep an eye (and nose) on it. Lift the lid slightly and smell the rice – it’s ready when it smells toasty and nutty (see Yuma’s tips).

Tahdig has been on my list to make for while. And I'm happy to report it is easier to make than I thought! And if you ever wanted an impressive and unique dish for a special dinner, this Persian style rice with golden crust will not disappoint. Tahdig, pronounced tah-deeg, literally means "bottom of the pot" in Persian. And it refers to a beautiful, pan-fried Persian rice that is fluffy and buttery on the inside with a perfectly golden crust, which is the layer at the bottom of the pot. It's beautifully laced with saffron and often scented with orange zest like in today's recipe. Especially for Iranians living outside of Iran, it can be hard to find the ideal rice brand that reminds you of the taste you are familiar with. Many overseas Iranians of our team have had the same issue and we asked them to share their favorite Persian rice brands with us. Most of the ingredients for this recipe, aside from saffron, are pretty easy to come by. You can find saffron in specialty spice stores, specialty grocery stores, and Middle Eastern markets. Cook the tahdig. To really trap the steam, do as my Persian friends do, wrap the lid of the pot in a thin kitchen towel. Use a rubber band to secure the towel around the handle (a little safety measure). Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy (mine took more like 50 minutes for the bottom layer to fully crisp up and fully develop the golden color you see. I also ended up raising the heat a little bit to medium-low for a bit). Keep an eye and peek under the lid to make sure the bottom layer crisps nicely but does not burn (this is really all the TLC you need to do and it makes a difference).The rice cooker is built in such way that a crust, affectionately and lovingly known as tahdig is created at the bottom. Allow me to introduce you to every Iranian home cook’s secret weapon: the Persian rice cooker, or what I affectionately refer to as my “cheat pot.” Just about every Iranian home cook I know relies on this appliance on a weekly basis. The beauty of this rice cooker is that it takes the guessing, and anxiety, out of turning out the crunchiest, golden tahdig. However, this method is only possible specifically in an Iranian rice cooker. Please don’t try this with any other type of rice cooker. Each model will have different settings, but generally it takes about an hour to turn out a crunchy white rice tahdig. Brown rice takes slightly longer. You can also prepare mixed rice dishes or various types of tahdig in this rice cooker. Use the recipe below as a guide; it might take a couple of tries to get acquainted with your rice cooker. Suddenly, the guess work was gone and we could have perfect tahdig every time. Take a cue from the queen herself, my mother, and lean into the rice cooker’s magic. Rice plays an indispensable role in the Persian culture. Along with bread, it is a staple food all over Iran and the entire Middle-East. In this post, we have compiled all the information on the best Persian rice for you. From the history of rice in Persia to the best Persian rice brands and varieties to the best Persian rice cooker and recipes – here you will find all the information. The history of rice in Persia The big difference between Asian rice cookers and Persian is Fuzzy Logic. Fuzzy Logic is the system in most rice cookers to avoid burning, which makes Tahdig impossible.