Pars Automatic Persian Rice Cooker - 3 Cup Tahdig Rice Maker for Perfect Crispy Rice Crust | Ideal for Persian Cuisine, Family Gatherings & Home Cooking

the BUT is the manual. very poor. Also, the manual's information regarding the LED light changing color is completely wrong. the led never changes color. It's red. that's it.The manual says for 2 cups (using their cup) put 80ml of vegetable oil. That basically makes a HUGE crispy bottom, which basically wastes most of the rice into a thick patty. Use HALF of that.Also, I soaked the rice overnight for a fluffier result. Not soaking, have to wash many times to get the starch out. But still, soaking does better.The fact that you're putting wet rice into the cooker, you can reduce the water you're using. So I used a 1 to 1 water to rice ratio for better results.Do not put the rice in to start with. First start the timer and put the cover on with the water and oil and salt, wait for it to start boiling, then put the washed rice in. I reset the timer to 60 once I put the rice in.there's no sound or light to indicate anything. Just know it will go on WARM when done but it's very hot. so the longer you keep it on WARM, the darker the tah-dig (crispy bottom) will be. Overdoing does make it burn.I've not been able to make potato bottom, it just floats off the bottom and just gets mushy.If this is helpful, I hope you'll let me knowHappy ricemakingI didn't think I needed to add yet another rice cooker to my kitchen. Then an interesting article about Persian Tahdig in the L.A. Times Food Section peaked my interest.The article mentioned use of the Pars Rice Cooker as an alternate way to make the recipe. (I should add that I already have both big and small Zojirushi neuro fuzzy rice cookers, plus a microwave-style rice cooker. In a pinch I can make rice the old-fashion way-- Asian and Persian style--using a covered saucepan.)The idea of an 'automatic' tahdig cooker was something I just HAD to try. I learned to make tahdig from Cooks Illustrated, tips from Persian friends, and now from the L.A. Times Food Section. The Pars website was out of stock. I lucked out when I was able to buy a 3 cup cooker on Amazon at a great Warehouse price to try it out.Caveat: Looking at the instructions, it was obvious upfront that it would be necessary to make tahdig several times (3 tries in my case) before finally achieving a golden crusty delicious result. I used its standard rice measurer, the SAME measuring size that comes with Asian rice cookers (1 raw rice cooker cup expands to 1 regular cup of cooked rice). I also used the rice, oil, and salt measurements for the 1 cup preparation since at first I was just testing the quality of the tahdig surface. The measurements for oil are in metric (mm) measurements, but fortunately its rice cup included mm measurements.Skip the instructions that come with the rice cooker, which includes perplexing instructions for first adjusting the dial clockwise, looking for a yellow light to then turn the dial counterclockwise while cooking. (I took off 1 star from the Product Review ONLY for this issue regarding the instructions. It takes a few tries to get it right. Do NOT give up after only 1 or 2 tries!)Instead, adjust the dial ONE time, clockwise to the color desired to the shade shown on the dial. (Ex: the black section WILL produce black-scorched rice), so I dialed up to the most yellow color section of the dial--with pleasing golden cooked results. I NEVER saw the light change from red to yellow, then realized it wasn't necessary to look for a color change of the light. Simply look for the light to turnoff, which signals that the rice is done. To prevent soggy-ness, remove the rice pot once done. Otherwise, the rice will continue to steam, ruining the crispiness of the golden crust.Later I tried making the 2 cup size--which made the tahdig plus a portion of regular rice. The tahdig had same desired results. The regular rice section was acceptable. I would NOT advise trying the 3 cup method. The 3 cup method didn’t allow for enough expansion of the 'upper' rice to keep the grains fluffy and separate.Still, if you’re more interested in the tahdig, then all you need to use is the 1 cup method.(In later use, if I did make 2 cups of rice, then after separating the regular rice from the tahdig rice, I transferred the remaining regular cooked rice into my smaller-size Asian rice cooker—using the quick-cooking rice selection to reheat and add fluffiness to the cooked rice that was in the upper section of the tahdig. Hey...I have a thing for Asian rice, and I have the Asian rice cookers, so that works well for me if I need to reheat the regular rice.)Whether to add rice up front - or - wait to add rice once it comes to a rolling boil: The instructions indicate to add the rice once the water comes to a boil. If I'm standing by the cooker doing other things, I'll add the rice once it's boiling. However, if multi-tasking away from the kitchen, then I’ll add the rice upfront so I don’t forget it. I did not find any discernable difference between the two methods.I'm glad I got it. So glad, that I bought another to send to my tahdig-loving sister! She hasn’t received it yet, but I’m confident she will enjoy using it and presenting nice and easy tahdigs for her future parties.We have the larger version for nearly daily use with our family. I buy this smaller model for friends kids heading off to college. I hear back from them consistently that its been a lifesaver throwing together mealsI used the measuring cup it came with, cooked 2 (dry) cups and the pot was full to the rim after cooking. So not a “3” cup as advertised.Makes delicious Persian Rice with Tahdig. Instructions were a bit confusingI just received the ten cup rice maker and made my first batch of tagdig last night. I followed the directions others have posted (don't bother with the directions or the plastic cup included with the cooker), and it was perfect.For two cups (US measures) of dry basmati rice, I used 3-½ cups water along with two tablespoon of oil and a teaspoon of salt. I rinsed the rice very well (no need to soak the rice) and added everything to the cooker, smoothing out the rice so the top was even. No need to put a towel under the lid. I set the timer to 60 minutes.After the timer went off, I added a bit of ground saffron mixed with a tablespoon of hot water and 2 tablespoons of melted butter - sprinkled over the top. I cooked it another 15 minutes and inverted it on to a plate. It had a beautiful golden crispy shell and the rice was light and fluffy.Next time, I'll add the butter and saffron at the beginning with the water, which will help disperse the yellow saffron color throughout the rice, rather than leaving streaks when it's added later.I'd also like to try making tachin with chicken and some vegetables, but not sure about the timing. I'll obviously precook the chicken, but since it cooks for an hour I don't want the chicken to overcook. Not sure when to add the yogurt either. Any advice?Just received our 7 cup rice cooker. The instructions clearly were incomplete and not conceptualized in English. My husband and I just spent half an hour reading various reviews aloud to each other and laughing out loud at the contradictory and optimistic instructions. We look forward to trying it out tomorrow. Meanwhile, husband says that the entertainment value of the instructions and reviews was worth the price.Finally got my Pars Rice-Cooker in the mail. Looks easy to use. I bought the 3-Cup version. Looks small. But I will give it a try before ordering a 5-cup model. Made my first batch of crunchy Persian-style rice. Easy-Peasy-Japanesey.Love this Persian rice cooker, makes the perfect tahdig rice every time. Definitely recommend to buy.No UK or European approvals, and no UK type plug or adapter.No UK plug. Bought an adaptor, device worked for a few minutes then stopped working and died.I was excited when I received the 3cup rice cooker. It was fairly good for a few months. Then the nonstick coating got removed just by washing with sponge and soap. Couple of months later the plastic around the knob cracked and the wires are exposed.This is good for a few times of cooking.I should not have wasted my money on this crap.I expected to receive a solid, heavy-duty rice cooker for the price I'd paid for. However, the quality is too flimsy to the point that I do NOT believe it would last long enough.