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Sides

Persian Rice Cooker Tahdig

Persian Rice Cooker Tahdig
Ren Fuller / For the Times

Allow me to introduce you to every Iranian home cook’s secret weapon: the Persian rice cooker, or what I affectionately refer to as my “cheat pot.” Just about every Iranian home cook I know relies on this appliance on a ... Read more

Total time: 1 hour | Serves 6

    Step 13 cups white basmati rice, rinsed and drained

    Step 21 tablespoon kosher salt (or 2 teaspoons finely ground sea salt)

    Step 3¼ cup plus 1 tablespoon extra-virgin olive oil

    Variations

    Place the rice, salt, oil and 4 cups cold water in the bowl of a Persian rice cooker. Give it a gentle stir with a wooden spoon, cover, and turn on the cooker to max/60 minutes.

    When the cooker timer goes off and the rice is done, unplug the cooker. Wearing oven mitts, place a platter larger than the rice cooker bowl over the bowl insert. Lift the bowl out and quickly and confidently flip the bowl and platter together. Lift off the bowl slowly to reveal the tahdig on top. Serve immediately: The tahdig loses its crunch if it sits too long, so dig in right away.

    Note: Note: Recipe adapted from “Bottom of the Pot: Persian Recipes and Stories”(Flatiron Books)

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