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1
Stuff the hens with the whole onions and 1 teaspoon salt.
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2
Add a few drops of the saffron water and cook in a covered baking dish in a 350 degrees F oven for 2 hours.
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3
Drain the cherries.
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4
Place cherries and sugar in a saucepan.
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5
Cook for 35 minutes over high heat.
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6
Strain the cherries over a bowl until no syrup remains.
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7
Save the syrup.
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8
Add 2 tablespoons butter, and cinnamon to the cherries and set aside.
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9
Clean and wash 3 cups of rice 5 times in warm water.
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10
Bring 8 cups water and 2 tablespoons salt to a boil in a large, non-stick pot.
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11
Pour the rice into the pot.
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12
Boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen grains stuck together.
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13
Bite a few grains.
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14
If the rice is soft, it is ready to be drained.
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15
Drain in a large, fine-mesh colander and rinse with 2 or 3 cups lukewarm water.
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16
In the same pot, place 4 tablespoons oil, 1/2 cup water, and 1 tablespoon saffron water on a layer of bread so that it sits evenly over the bottom of the pot to help make a golden crust ( ).
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17
Place 2 spatulas of rice in the pot, then add 1 spatula of cherries.
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18
Set aside 2 spatulas of cherries for garnish.
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19
Repeat, alternating layers of rice and cherries in the shape of a pyramid.
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20
Cover and cook over medium heat for 10 minutes.
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21
This will help form a golden crust on the bottom of the pan.
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22
Pour the saffron water over the pyramid and reduce the heat.
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23
Place a clean dish towel or 2 layers of paper towels over the pot; cover firmly with the lid to prevent steam from escaping.
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24
Cook 40 minutes longer over low heat.
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25
Remove the lid and pour a mixture of 1/2 cup of cherry syrup and 1/4 cup of melted butter over the rice.
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26
Cook for another 10 minutes.
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27
Remove the pot from heat and allow to cool on a damp surface for 5 minutes without uncovering it.
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28
Take out 2 tablespoons of saffron-flavored rice and set aside with the rest of the garnish.
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29
Gently taking 1 spatula at a time, place the rice on a platter without disturbing the crust on the bottom of the pot.
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30
Place the hens or chicken around the rice.
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31
Mound rice in the shape of a pyramid.
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32
Garnish with the saffron rice, cherries, almonds, and pistachios.
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33
Pour 1/4 cup hot cherry syrup and 2 tablespoons melted butter over the rice pyramid.
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34
Detach crust from the bottom of the pot with a wooden spatula and serve on the side.
