Persian Sour Cherry Rice Recipes

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PERSIAN SOUR CHERRY RICE



PERSIAN SOUR CHERRY RICE image

Categories     Steam

Yield 6

Number Of Ingredients 10

2 cups uncooked basmati rice
6 cups water
1 1/2 cup dried sour cherries
3T sour cherry preserve
1T Advieh
saffron thread
3T plain greek yogurt
salt
olive oil
butter

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

SOUR CHERRY RICE



Sour Cherry Rice image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

4 cups basmati rice
1 teaspoon coarse salt
3 tablespoons unsalted butter
1 tablespoon plain yogurt
2 teaspoons saffron water
32 ounces whole sour cherry preserves, drained, liquid reserved
2 tablespoons extra-virgin olive oil

Steps:

  • Place rice in a medium bowl, and add enough water to cover. Pour off water, and repeat process 2 to 3 more times. Add enough cold water to cover. Add salt, and let stand for 10 to 15 minutes. Drain.
  • Bring a large pot of water to a boil. Add rice, and cook until almost tender, 5 minutes. Drain.
  • Meanwhile, in a medium nonstick stockpot, combine 2 tablespoons water, butter, yogurt, and 1 teaspoon saffron water. Add rice, layering with the cherries, and cherry liquid. Sprinkle with remaining saffron water and the oil. Cover top of stockpot with a thick kitchen towel, and place lid on top. Cook over medium heat for 5 minutes. Reduce heat to low, and cook for 30 minutes more. Invert rice onto a large platter. Serve immediately.

ALBALOO POLO - PERSIAN RICE WITH SOUR CHERRIES



Albaloo Polo - Persian Rice With Sour Cherries image

A tart and wonderfully delicious Iranian dish. If you cannot find fresh sour cherries at your local grocery store or Middle Eastern market, you can use black cherries. From My Persian Kitchen.

Provided by Barbell Bunny

Categories     Cherries

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

5 cups fresh sour cherries
1/3 cup sugar
3 cups basmati rice, cooked (Persian style preferred!)
4 tablespoons butter
1 tablespoon spices, advieh (find this at a Middle Eastern Market, or you can use vegetable or chicken bouillon)
1 teaspoon spices, advieh (find this at a Middle Eastern Market, or you can use vegetable or chicken bouillon)
2 tablespoons plain nonfat yogurt
1 pinch saffron
1/2 tablespoon canola oil
2 tablespoons butter
1/2 cup pistachios, slivered

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.

Nutrition Facts : Calories 933.7, Fat 30.6, SaturatedFat 12.9, Cholesterol 46, Sodium 173.9, Carbohydrate 152.3, Fiber 9.5, Sugar 36, Protein 16.7

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