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Persian Rice with Sour Cherries
A quick search online should turn up a number of suppliers for some of the more hard-to-find ingredients in this dish; namely saffron and Iranian sour cherries.
Serves 6-8
Ingredients
1 tablespoon butter or olive oil
1¹⁄2 cups basmati or other short-grain rice
2¹⁄2 cups chicken broth
1 teaspoon saffron threads
1 8-ounce jar imported Iranian sour cherries, blanched, with juice
1 tablespoon butter
1 teaspoon salt
Freshly ground pepper to taste
¹⁄2 cup slivered almonds, toasted, for garnish
1.Heat the butter or oil and add the rice; cook, stirring, for 6 minutes.
2.Add the chicken broth and bring to a boil. Reduce heat to low and add all but the nuts.
3.Cover and simmer for 25 minutes, or until the rice is tender. Check the rice every 10 minutes to make sure it does not dry out. If the rice is stubbornly
tough, add more broth, or water.
4.Place in a warm serving bowl and sprinkle with almonds.
Choose Your Fruit
You can also use a 15-ounce can unsweetened sour cherries or 1 pound sour red pie cherries, but do not use sweetened pie cherries in this recipe.
Interestingly, you can use summer fruit, tropical fruit, dried fruit, and just about any kind of nut with white rice or wild rice.
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