Persian Sour Cherry Rice Recipes

Steps:

• Cook rice in a large pot of salted water as you would pasta, boiling until just cooked through with some bite in center, 7 to 9 minutes. Drain in a fine-mesh sieve, then rinse with cool water; drain again. In a small bowl, steep saffron in hot water until liquid is bright orange, 5 minutes.
• Melt 2 tablespoons butter in a saucepan over medium heat. Add one-third of cooked rice, spreading it to edges of pan in an even layer. Scatter half of preserves on top of rice, then poke 4 holes through rice with the bottom of a wooden spoon. Cut 1 tablespoon butter into small pieces; place on holes. Spoon half of remaining rice on top, followed by remaining preserves; poke 4 more holes and dot each with remaining 1 tablespoon butter, cut into small pieces. Stir saffron mixture into remaining rice; add to pot as final layer. Wrap lid with a clean kitchen towel and cover pot. Reduce heat to low and cook until rice is tender, 25 to 30 minutes. Fluff with a fork and season with salt; serve.

Steps:

• Place rice in a medium bowl, and add enough water to cover. Pour off water, and repeat process 2 to 3 more times. Add enough cold water to cover. Add salt, and let stand for 10 to 15 minutes. Drain.
• Bring a large pot of water to a boil. Add rice, and cook until almost tender, 5 minutes. Drain.
• Meanwhile, in a medium nonstick stockpot, combine 2 tablespoons water, butter, yogurt, and 1 teaspoon saffron water. Add rice, layering with the cherries, and cherry liquid. Sprinkle with remaining saffron water and the oil. Cover top of stockpot with a thick kitchen towel, and place lid on top. Cook over medium heat for 5 minutes. Reduce heat to low, and cook for 30 minutes more. Invert rice onto a large platter. Serve immediately.

Steps:

• Pit your cherries and place them in a saucepan over medium heat. Add sugar, stir, and simmer for 15 minutes.
• Place a bowl under a colander and drain the cherries.
• Return the drained juices to the pot and let reduce for about 10 minutes. (Don't worry if the end result is jelly-esque.) Set aside.
• Melt 2 tablespoons butter in your saucepan. Add 1 tablespoon advieh and stir.
• Turn off the heat and add the cherries, mixing well so they coat in the seasonings.
• In a large pot, add the yogurt, saffron, 1/2 tablespoon canola oil, and enough water to just cover the surface of the pot. Then, build your first layer of basmati rice.
• Then, place half of the cherry mixture on top of the rice. Gently stir to mix the sour cherries with the rice.
• Repeat with another layer of rice and the remainder of your cherries.
• Finish with the last layer of rice. With the back of a spatula, make some holes in the rice around the circumference of the pot, making sure to stop before the bottom layer.
• Cover and cook on high for 10 minutes.
• Meanwhile, melt 2 tablespoons butter in a small sauce pan and add 1 tablespoon of the reserved cherry syrup you made earlier and 1 teaspoon of advieh. Pour this over the rice.
• Place a towel on the top of the pot, cover, and cook on medium-low for 1 hour.
• Serve with slivered pistachios on top.