Sour Cherry Rice Recipes

SOUR CHERRY RICE

Steps:

• Place rice in a medium bowl, and add enough water to cover. Pour off water, and repeat process 2 to 3 more times. Add enough cold water to cover. Add salt, and let stand for 10 to 15 minutes. Drain.
• Bring a large pot of water to a boil. Add rice, and cook until almost tender, 5 minutes. Drain.
• Meanwhile, in a medium nonstick stockpot, combine 2 tablespoons water, butter, yogurt, and 1 teaspoon saffron water. Add rice, layering with the cherries, and cherry liquid. Sprinkle with remaining saffron water and the oil. Cover top of stockpot with a thick kitchen towel, and place lid on top. Cook over medium heat for 5 minutes. Reduce heat to low, and cook for 30 minutes more. Invert rice onto a large platter. Serve immediately.

SOUR CHERRY RICE

Steps:

• Fill large pot with water; add 2 tablespoons salt and soak rice for two hours; drain.
• 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.
• Rinse rice with cold water, then shake colander to remove excess water; set aside.
• In skillet, fry onion in 4 tablespoons (1/2 stick) butter until golden; lower flame.
• Add saffron and sour cherries to onions; simmer for 15 minutes, being careful not to burn.
• Cover bottom of nonstick pot with olive oil.
• Separate one piece of pita bread and place it on the bottom of pot.
• Spoon thick layer of rice over pita bread; spoon layer of sour cherry preserves over rice, then alternate layers, forming a mound.
• Poke holes in rice mixture with handle of spatula to allow steam to rise.
• Mix until rice takes on color of preserves.
• 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.).
• Cover with clean towel and put lid on.
• Place pot on medium heat.
• When you hear sizzling at the bottom (after about 5 minutes), bring down heat to low. Cook covered for 45 minutes to an hour.

PERFECT SOUR CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
• Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
• Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.