I've only ever used a Pars rice cooker, which seems to be the de facto rice cooker of Iranian households. Despite their reliability, I consider them an eyesore and bulky. I don't mind the look of Japanese rice cookers as much, such as Zoji...
I've only ever used a Pars rice cooker, which seems to be the de facto rice cooker of Iranian households. Despite their reliability, I consider them an eyesore and bulky. I don't mind the look of Japanese rice cookers as much, such as Zojirushi and Tiger, but I've never touched one. And my limited exposure to Japanese cuisine tells me that the style of rice is quite different. With the exception of katé, which is my certainly my least favourite way to prepare rice, Persian cuisine and sticky rice are incompatible. And because I struggle with English sometimes, here is a description (from Wikipedia page for Iranian cuisine), for anyone unfamiliar, of the two types of Persian rice I do love and cook daily: "Chelow is plain rice served as an accompaniment to a stew or kebab, while polow is rice mixed with something. They are, however, cooked in the same way. Rice is prepared by soaking in salted water and then boiling it. The parboiled rice (called chelow) is drained and returned to the pot to be steamed This method results in exceptionally fluffy rice, with the rice grains separated and not sticky. A golden crust called tahdig or tadig is created at the bottom of the pot using a thin layer of bread or potato slices. Often, tahdig is served plain with only a rice crust. Meat, vegetables, nuts, and fruit are sometimes added in layers or mixed with the chelow and then steamed. When chelow is in the pot, the heat is reduced, and a thick cloth or towel is placed under the pot lid to absorb excess steam." So can I achieve this type of rice with a Zojirushi, Tiger, or really any other rice cooker other than Pars? Also, I should emphasis that good tahdig is extremely important and non-negotiable. Thank you. submitted by /u/Background_Fruit_170 [link] [comments]
