Pars Automatic Persian Rice Cooker.

I have seen better looking tahdig, but I have failed to make it myself, time and again. My mother tried back in the 80s too, failure for her also.

I've never heard of Persian rice, but I love the crust on rice dishes like paella(socarrat). A machine that effortlessly produces it sounds wonderful.

I made an accidental tahdig-wanna-be in my Le Creuset dutch oven several years ago when I neglected some basmati rice. I caught it at the exact moment the rice was crusting, but not burning. I remember the crusty stuff being delicious.

I would love to try an authentic tahdig. Zalco, the photo above looks too tall--based on my brief internet search, they should be only a few inches high, correct?

I would not buy a special piece of equipment for it. I'd just use a cast-iron pan, or I'd even try my dutch oven again with very careful monitoring. I don't use non-stick cookware, like some of the recipes call for.

This recipe looks interesting, with the dried cherries, cinnamon and orange zest. I think, though, I'd start with a more savory version.

Feathers, you are right on all counts. And like you, I don't use nonstick cookware, so most of the YT are not helpful. I can't wait to see your recipe. Like you, I am not a fan of fruit and spices in my rice.

If you like basmati, try sauteeing an onion in a generous amount of butter until soft, not sweet, and then add the rice, stirring it in the butter for a minute or two and then salt and boil. It's a modified pilaf, easy and too delicious, but no tahdig.

A boyfriend, back in the olden days, was Persian (and Jewish) and a very good cook, too. I enjoyed all manner of delicious Persian dishes, including tahdig. I have an Italian friend who is a proficient cook, and she makes it all the time, so I benefit from her expertise when I visit. I've tried on my own, with only middling success.

My mother made a pork chops and rice dish that always had delicious crusty rice bottom. 😋

My Iranian husband never liked automatic rice cookers. All the family members would make tahdig in an ordinary pot with generous butter and a little bit of water sprinkled at the bottom, not much fun to clean. We have experimented with foil at the bottom, works a little better. Seems like the right temperature and butter is the secret.. While the rice mixed with yogurt and saffron is my favorite, we more often have thin, crispy potato tahdig..

Hubs had an Iranian co-worker who first told us about this style of rice cooker. His family used it and enjoyed it. If I had space for one more gadget, I would probably get one myself.

Several years ago I watched a youtube chef make tahdig and was intrigued. I made it in an ordinary sauce pan following the directions exactly. it came out perfectly, beginners luck without a doubt as there are many opportunities to burn the bottom beyond recognition. After all that watching of the pot and adding water at the right times we didn’t like the finished product at all. So my advice would be to practice making it with the tools you have. I’ll bet if you have an Instapot or crockpot you could find a tahdig recipe using either of those.