Pilaf with Sour Cherries and Lentils

1. 1

   In a 4 to 5 quart Dutch oven, melt most of the butter and slowly brown the onions.

2. 2

   Add the cleaned lentils and fry a bit; then the same for the cleaned rice.

3. 3

   Stir constantly, browning the rice without letting it stick.

4. 4

   Add the cherries and about 2 1/4 cups liquid made up of cherry liquid, stock and water.

5. 5

   Add about 1/4 to 1 teaspoon turmeric and about 1/4 teaspoon ground cumin if desired; add necessary salt (depending on the saltiness of your broth).

6. 6

   Bring to a boil, stir with a fork, cover tightly, and let cook over the very lowest heat for about 20 minutes.

7. 7

   Fluff up the rice with a fork (never a spoon) and add the remaining butter to the bottom of the pot.

8. 8

   Raise the heat slightly for 5 to 10 minutes to form a crust on the bottom (with the right technique, this should be possible without this step.)

9. 9

   Serve, making sure to include a bit of crust in each serving.

10. 10

    NOTES: * Pilaf with sour cherries and lentils -- This Pilaf with sour cherries and lentils is a Persian-style dish, although I cannot vouch for its authenticity.

* Per serving · 4 servings · Values may vary.

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