Persian Sour Cherry Rice Recipe

Name: Persian Sour Cherry Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
bring water, salt, and olive oil to a boil then add rice and cook like al dente pasta
2
drain rice in collander
3
crush saffron in 2t boiling water and mix into yogurt
4
add 5T cooked rice to saffron yogurt mixture
5
place a thin layer of water and oil at the bottom of pot
6
spread rice with yogurt so that it covers the bottom of the pot to make ta-dig
7
place plain rice on top of ta-dig, then pats of butter, then dried sour cherries
8
continue layers of rice, butter, and cherries
9
bring in the sides (except for ta-dig) to form a pyramid shape and make some holes with the back of a spoon
10
heat sour cherry preserves and blend with advieh
11
pour mixture on top of rice
12
heat on high for 10 minutes then turn to low and cover pot with a top wrapped in cloth for 1 hour

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups uncooked basmati rice, 6 cups water, 1 1/2 cup dried sour cherries, 3T sour cherry preserve, and more.

Yes, Persian Sour Cherry Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian Sour Cherry Rice

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