1280. Sour Cherry Rice

Sour cherries work as wonderfully in savory dishes as they they do in pie. Their tang is what it's all about. This sour cherry rice is just as suitably served alongside chicken as it is with fish.
Understandably, not all regions of the world have ready access to fresh sour cherries, but the good news is that frozen work just as well.


Ingredients:

5 cups pitted sour cherries (fresh or frozen)
1/3 cup sugar
3 cups basmati rice
4 Tbsp butter
1 tsp cinnamon powder
1 tsp cardamom powder
1/2 tsp cumin
1 tso nutmeg powder
2 Tbsp of yogurt
pinch of saffron


Method:

Place the pitted sour cherries in a pot, add the sugar on top. Give it a gentle stir and simmer on medium for 15 minutes until thick and syrupy. Set aside.
Place 2 tbsp of butter in a sauce pan. Add the spices and stir until fragrant. Mix the spiced butter into the cherries so that the cherries are coated with the butter and spice.
Boil your rinsed rice in plenty of salted water for 10 minutes. Strain the rice.
Mix a third of the rice with yogurt and saffron. Spread this layer over the bottom of a buttered pot.
Top with half of the sour cherries, then repeat, ending with the last third of rice.
Cover and cook for 1 hour on low.
To serve, turn upside down on the serving plate.

صحة و عافية