When I look at this masterpiece in form and taste – I can’t help but wonder what inspired someone to create such a dish. Who was the clever soul that first made this tower of deliciousness infused with cinnamon, nutmeg – punctuated by soft pistachio nuggets, sour cherries and sweet caramelized onion? What were they looking at that sparked the idea?
There had to be something.
| Servings |
| 6 people |
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When I look at this masterpiece in form and taste – I can’t help but wonder what inspired someone to create such a dish. Who was the clever soul that first made this tower of deliciousness infused with cinnamon, nutmeg – punctuated by soft pistachio nuggets, sour cherries and sweet caramelized onion? What were they looking at that sparked the idea?
There had to be something.
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Ingredients
- 1 1/2 cups basmati rice (uncooked)
- 2 Tbsp butter (or vegetable oil/vegan butter)
- 1 medium onions , sliced
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- salt
- pepper
- 1 tsp sugar
- 14 cup pistachios , roughly chopped
- 1 cup sour cherries
- 3 cups boiling water
Servings: people
Units:
Instructions
- Bring water to a boil. Meanwhile, in a 2.5 quart pot, cook down the onion in butter. Get it in the early staged of caramelization. This will make a nice crusty topping for the rice. Next, add on the pistachios, cinnamon, nutmeg, salt, pepper and sugar. Give everything a stir then dump on the drained sour cherries.
- Spread the mixture into an even layer and cover with rice. Add boiling water and cover with lid. Reduce heat to very low. Let steam 30 minutes to 1 hour—give it a taste along the way. Mine only took 30 minutes.
- The rice will be done when the grains fluff up and just barely resist when bitten. Flip it over and slowly lift off the pot.