Best Sour Cherry Rice Recipes

SOUR CHERRY RICE

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.

PERSIAN SOUR CHERRY RICE

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

POMEGRANATE CHICKEN STEW AND SOUR CHERRY RICE WITH PARVIN

Steps:

• In a large stockpot, heat 3 tablespoons oil over medium heat. Add 1 onion and the garlic. Cook, stirring frequently, until golden brown, 10 to 15 minutes.
• Add walnuts, and cook, stirring constantly, for 3 to 4 minutes. Stir in 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon turmeric, the cinnamon, 1 cup water, and the saffron water. Stir in orange juice and pomegranate paste. Bring to a boil, reduce to a simmer, and cook, covered, stirring occasionally, for 35 minutes.
• In another large stockpot, heat remaining 3 tablespoons oil over medium-high heat. Add remaining onion and cook, stirring frequently, until golden brown, about 10 minutes. Add chicken and cook, turning occasionally, until brown all over, about 10 minutes. Add the paprika, remaining teaspoon turmeric, remaining teaspoon salt, and pepper, and remaining 1/4 cup water. Cover, and simmer for 20 minutes.
• Add chicken, pan juices and onions to pomegranate mixture. Cover, and cook for 45 minutes. Serve with sour cherry rice and beet yogurt.

SOUR CHERRY RICE

Steps:

• Fill large pot with water; add 2 tablespoons salt and soak rice for two hours; drain.
• In large nonstick pot, add 9 cups water, 2 tablespoons salt and pre-soaked rice; bring to boil stirring gently occasionally to prevent rice from sticking; cook until al dente; Drain.
• Rinse rice with cold water, then shake colander to remove excess water; set aside.
• In skillet, fry onion in 4 tablespoons (1/2 stick) butter until golden; lower flame.
• Add saffron and sour cherries to onions; simmer for 15 minutes, being careful not to burn.
• Cover bottom of nonstick pot with olive oil.
• Separate one piece of pita bread and place it on the bottom of pot.
• Spoon thick layer of rice over pita bread; spoon layer of sour cherry preserves over rice, then alternate layers, forming a mound.
• Poke holes in rice mixture with handle of spatula to allow steam to rise.
• Mix until rice takes on color of preserves.
• Melt remaining 11/2 sticks of butter (6 ounces); pour evenly over rice. (If juice from cherries gathers around edges of pot, skim off excess so tadiq at bottom won't be mushy.).
• Cover with clean towel and put lid on.
• Place pot on medium heat.
• When you hear sizzling at the bottom (after about 5 minutes), bring down heat to low. Cook covered for 45 minutes to an hour.

SOUR CHERRY RICE PUDDING

Steps:

• 1. Combine water, rice and evaporated milk in a 2- to 3-quart round slow cooker. 2. In a small saucepan, cook the sugar and milk over medium-high heat for 1 minute or until bubbles appear around the edges and the sugar has dissolved. Stir into slow cooker with salt. Cover and cook on LOW for 4-1/2 hours. 3. While rice is cooking, bring cherry juice to a boil and pour over cherries in a small bowl; let stand 10 minutes. Drain, reserving juice. 4. Stir in the cherries, 3 tablespoons juice, cinnamon and nutmeg into slow cooker; cover and cook on LOW for 20 minutes more. 5. Turn cooker off and allow pudding to cool, partially covered, for 30 minutes.