Posted 20 hours ago

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

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Reduce the heat to medium-low and cook at a gentle simmer until the chicken and green beans are just cooked through and all the flavors come to life, about 15 minutes.Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. For this recipe I am using two cups of rice which is small amount made for The Sous Chef and I to consume during two meals. I cook the rice per instructions and not use a towel as the steam leaves via a steam hole in the lid.

Pronounced "Tah-dig" actually translates to 'the bottom of the pot' in Farsi, a very popular staple in Persian cuisine.

The recipe above for a standard-sized rice cooker is for 3 cups of uncooked rice - this produces about 6 cups of cooked rice. Polo” refers to mixed-rice dishes in Persian cuisine, where you prepare a mix of vegetables, herbs, fruits, legumes or meats, and then layer the mix with par-cooked rice and finish cooking them together. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. You can only make rice Tahdig using the Kateh method because you do not drain the rice and it continues to cook in the pan.

To say that cooking rice in the Pars is simple is an understatement: to make enough for a family of four, you combine two cups basmati rice with two cups of water in the pot, a tablespoon (give or take a few, depending on personal preference) of vegetable oil and a dash of salt, then plug it in and wait for the timer, which starts at 60 minutes, to make its way down to zero. For dinner parties, Iranians usually cook rice by boiling, draining the cooking liquid and then steaming the rice. The results are very good even with the small cooker and it cooks up even faster - ready in about 30 minutes in the smaller rice cooker. The method of double cooking and steaming the rice is a signature step in making the rice beautifully fluffy and light.

Rice crust (锅巴) is also popular here in China, but now that almost everyone has a rice cooker, no one makes it at home any more. The markets overwhelmed me with gems from my childhood: the gaz my dad used to eat that clung to his molars, or the brand of lavashak aloo that made my mom’s face scrunch from sourness.

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