We’ll be the first to admit that tahdig, the traditional Persian rice dish with a crispy top, can be intimidating to make at home. The combination of fluffy rice in the middle and a crunchy top layer is challenging to achieve and requires a treacherous pot flip. So we were thrilled to try out the Pars Rice Cooker, designed specifically to take the complexity out of crispy rice dishes like tahdig. Featuring a customizable timer, measuring lines for better precision, a nonstick pot and an easy to follow manual, this appliance takes all of the guesswork out of rice-cooking. Just add your rice, water and spices, then let the Pars do the rest. Plus, it’s easy to clean and stores away compactly when not in use.
So rather than time spent watching the heat on the stove, listening for crackling sounds or smelling for the right kind of toasting, all with the nervous energy that failure is possible, this machine limits the guesswork to just how crisp and brown you like your rice to be.”
—Courtney Hill, Director of Recipe Development
We test everything we sell. Here’s how we’d use this.
Crisp-Crusted Persian-Style Saffron Rice with Chicken
Start to finish: 1¼ hours (30 minutes active), plus soaking
Servings: 4
In a medium bowl, combine 1½ cups rice with enough water to cover by about 1 inch. Set aside at room temperature for at least 30 minutes or up to 12 hours. Drain the rice in a fine-mesh sieve, then rinse under cool running water and drain again. In a ramekin or small bowl, stir together ¼ teaspoon crumbled saffron threads and boiling water. In a medium bowl, stir together 1 tablespoon oil, 1 teaspoon lemon zest, 2 medium cloves of garlic, 1 tablespoon of the saffron water and ½ teaspoon each salt and pepper. Add 12 ounces of boneless, skinless chicken thighs, trimmed and cut into 1- to 1½-inch pieces and stir until evenly coated. In a large bowl, stir together the remaining 2 teaspoons lemon zest and the remaining saffron water. Stir in the drained rice. In the insert of a 5-Cup Pars Automatic Persian Rice Cooker, combine the remaining 3 tablespoons oil and ½ cup of the rice mixture. Stir well, then distribute in an even layer. To the remaining rice mixture, add the chicken mixture, along with ½ cup plain whole-milk Greek yogurt, 1 egg yolk, 3 tablespoons dried currants and ½ teaspoon salt. Stir well, then transfer to the rice cooker insert and distribute in an even layer; do not press or compact the layers. Drizzle in 1 cup water and dot with 2 tablespoons of salted butter, cut into 4 pieces. Cover with the lid and turn on the rice cooker, setting the timer for 40 minutes. When cooking is complete, immediately shut off the rice cooker by turning the dial to the “off” position, bypassing the “keep warm” stage. Let the rice rest, covered, for 5 minutes. Remove the lid. Using potholders, carefully lift the insert out of the housing and set it on a heat-safe surface. Invert a platter over the insert. Holding the platter against the insert, carefully invert the two together, then lift off the insert. Sprinkle the rice with parsley and pistachios.
Do not use metal utensils with this pot. Not dishwasher-safe.
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