Persian Sour Cherry Rice
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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.
Servings
6 people
Servings
6 people
Persian Sour Cherry Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Servings
6 people
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
  1. 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.
  2. 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.
  3. 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.