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1
Wash the rice in warm water and rinse in a small-holed colander or large strainer under the cold-water tap.
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2
Soak the sour cherries in water to cover for 15 minutes.
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3
(If they are of a moist variety they dont need soaking.)
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4
Put the ground meat and grated onion in a bowl and add salt, pepper, and cinnamon.
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5
Mix well and knead to a soft paste.
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6
Roll into balls the size of large cherries.
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7
Fry them briefly in 2 tablespoons of the butter or oil over medium heat in a large skillet for about 10 minutes, turning them or shaking the pan, to brown them all over.
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8
Toss the drained rice into a large (910-inch), heavy-bottomed, and preferably nonstick pan of boiling salted water and boil for about 10 minutes, until partly cooked and still a little firm.
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9
Then drain quickly.
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10
Heat 2 tablespoons of the butter or oil in the bottom of the pan and mix with a ladle of the rice.
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11
Spread alternate layers of rice and meatballs, then drained cherries, beginning and ending with rice.
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12
(You should have 3 layers of rice.)
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13
Pour the remaining butter or oil all over.
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14
Steam, with the lid on, over very low heat for about 2030 minutes, until the rice is tender.
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15
For serving, see box on page 351.
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16
Garnish with the slivered or chopped almonds and pistachios and a dribble of sour-cherry syrup or jam.
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17
Use 1 pound of fresh sour cherries, pitted or not.
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18
Mix 1/4 teaspoon good-quality saffron powder or crushed threads with 1 tablespoon hot water and stir into the butter or oil.
