Our new Persian rice cooker turned out to be a great investment. I wouldn't have a clue as to what percentage of the Persian population makes Tahdig in such an easy and newfangled manner- - -but, be that as it may, this is how I will be preparing it from now on. I ended up borrowing one aspect of Tahdig making when I used to make it stovetop style. That being taking a couple of tablespoons of soft butter, to generously coat the bottom and sides of the rice cooker bowl. That was probably the hardest part of making the dish, if that tells you how utterly easy it was to do. I simply washed rice (I used Jasmine), drained it, and dumped it into the cooker bowl along with some oil and salt. Flipped the switch to on, and let it go for 90 minutes. It unmolded beautifully, with a ton of crunchy rice on the outside, and tender rice within. Chow Fun's version of rice cooker Tahdig combined with a brief stovetop browning looked awesome. My Tahdig cooked solely in the rice cooker did not brown to the extent of his experiment, but it was ummmazing, just the same. I could easily try longer cooking in my cooker to achieve the same deep brown, but I don't know if I even want to.
I've been less than successful in uploading pics to Chowhound, but I'm going to give it a try. If the picture doesn't appear, I am also including the following address to hopefully let any interested hounds go to the pic.
Enjoy the rest of your weekend, Hounds.