'It's weeknight tahdig—a dish you can easily make after a long day at work that can be a side to a more substantial main or—with a fried egg and a scoop of yogurt—a satisfying dinner in itself.'
As with most rice cookers, the Pars removes the guesswork involved in making rice . 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 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.
Persian rice cookers are built to crisp the bottom of the rice until it's golden brown. Keep the rice on after the timer has hit 60 minutes and you'll get extra-crispy tahdig; keep it on for 45 minutes or less and you'll just get a standard pot of basmati rice.
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