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1
Pit your cherries and place them in a saucepan over medium heat. Add sugar, stir, and simmer for 15 minutes.
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2
Place a bowl under a colander and drain the cherries.
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3
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.
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4
Melt 2 tablespoons butter in your saucepan. Add 1 tablespoon advieh and stir.
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5
Turn off the heat and add the cherries, mixing well so they coat in the seasonings.
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6
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.
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7
Then, place half of the cherry mixture on top of the rice. Gently stir to mix the sour cherries with the rice.
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8
Repeat with another layer of rice and the remainder of your cherries.
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9
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.
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10
Cover and cook on high for 10 minutes.
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11
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.
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12
Place a towel on the top of the pot, cover, and cook on medium-low for 1 hour.
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13
Serve with slivered pistachios on top.
