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1
Fill large pot with water; add 2 tablespoons salt and soak rice for two hours; drain.
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2
In large nonstick pot, add 9 cups water, 2 tablespoons salt and pre-soaked rice; bring to boil stirring gently occasionally to prevent rice from sticking; cook until al dente; Drain.
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3
Rinse rice with cold water, then shake colander to remove excess water; set aside.
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4
In skillet, fry onion in 4 tablespoons (1/2 stick) butter until golden; lower flame.
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5
Add saffron and sour cherries to onions; simmer for 15 minutes, being careful not to burn.
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6
Cover bottom of nonstick pot with olive oil.
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7
Separate one piece of pita bread and place it on the bottom of pot.
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8
Spoon thick layer of rice over pita bread; spoon layer of sour cherry preserves over rice, then alternate layers, forming a mound.
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9
Poke holes in rice mixture with handle of spatula to allow steam to rise.
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10
Mix until rice takes on color of preserves.
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11
Melt remaining 11/2 sticks of butter (6 ounces); pour evenly over rice. (If juice from cherries gathers around edges of pot, skim off excess so tadiq at bottom won't be mushy.).
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12
Cover with clean towel and put lid on.
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13
Place pot on medium heat.
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14
When you hear sizzling at the bottom (after about 5 minutes), bring down heat to low. Cook covered for 45 minutes to an hour.
