Detach the tadig at the bottom of the pot and arrange pieces around the rice or on a separate small plate (see picture below). 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 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

Each model will have different settings, but generally it takes about an hour to turn out a crunchy white rice tahdig. Please note: the topics of politics and religion are limited to Iranian users with established reputations on reddit and in this subreddit. Style 1: Remove the lid, hold a serving platter tightly over the pot, and flip over to unfold the entire rice on the platter. I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Persian Rice with Tahdig photo on Instagram so I can share the love!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. It's generally served with a Persian stew such as Khoresh Bademjan which is an Eggplant stew and one of my favorites!

Shelling fava beans is a tedious and time-consuming process, but it’s really worth all that effort, trust me.Since the Farsi language uses a different alphabet (Arabic letters), there are many ways to spell the word for this crispy (slightly burned) rice in English. 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. With your new rice cooker and these tips for crispy Tahdig, you’re now ready to prepare this traditional Iranian dish. If you end up with few real large beans, just cut them in half lengthwise and squeeze each half to pop the bean out. So when they say it holds up to 25 cups it means that’s the maximum amount that you can put in there.

He knows how to make tahdig the traditional way, but we are at a loss as to how to use this cooker, as it came with no instructions. Hi Danielle, my guess would be if you are lucky enough to have a good rice cooker that makes a burnt bottom of the pot (it’s a delicacy in Persian cuisine! I’ve always been fascinated with cooking, and I lingered by the kitchen while the other matriarchs chopped and sliced and seared and simmered ingredients in an assembly line.I cook the rice per instructions and not use a towel as the steam leaves via a steam hole in the lid. Wrap the lid of the rice pot with a clean kitchen towel or a couple of layers of paper towels to catch the condensation. It makes a much better tahdig (the crispy, golden crust on the bottom of Persian rice), and you don’t have to worry about burning the tahdig.