Sour Cherry Rice Recipes

Steps:

• Fill large pot with water; add 2 tablespoons salt and soak rice for two hours; drain.
• In large nonstick pot, add 9 cups water, 2 tablespoons salt and pre-soaked rice; bring to boil stirring gently occasionally to prevent rice from sticking; cook until al dente; Drain.
• Rinse rice with cold water, then shake colander to remove excess water; set aside.
• In skillet, fry onion in 4 tablespoons (1/2 stick) butter until golden; lower flame.
• Add saffron and sour cherries to onions; simmer for 15 minutes, being careful not to burn.
• Cover bottom of nonstick pot with olive oil.
• Separate one piece of pita bread and place it on the bottom of pot.
• Spoon thick layer of rice over pita bread; spoon layer of sour cherry preserves over rice, then alternate layers, forming a mound.
• Poke holes in rice mixture with handle of spatula to allow steam to rise.
• Mix until rice takes on color of preserves.
• Melt remaining 11/2 sticks of butter (6 ounces); pour evenly over rice. (If juice from cherries gathers around edges of pot, skim off excess so tadiq at bottom won't be mushy.).
• Cover with clean towel and put lid on.
• Place pot on medium heat.
• When you hear sizzling at the bottom (after about 5 minutes), bring down heat to low. Cook covered for 45 minutes to an hour.

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.

Steps:

• bring water, salt, and olive oil to a boil then add rice and cook like al dente pasta drain rice in collander crush saffron in 2t boiling water and mix into yogurt add 5T cooked rice to saffron yogurt mixture place a thin layer of water and oil at the bottom of pot spread rice with yogurt so that it covers the bottom of the pot to make ta-dig place plain rice on top of ta-dig, then pats of butter, then dried sour cherries continue layers of rice, butter, and cherries bring in the sides (except for ta-dig) to form a pyramid shape and make some holes with the back of a spoon heat sour cherry preserves and blend with advieh pour mixture on top of rice heat on high for 10 minutes then turn to low and cover pot with a top wrapped in cloth for 1 hour