Persian Sour Cherry Rice Recipes
SOUR CHERRY RICE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
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.
ALBALOO POLO
A classic Persian side dish of buttery, saffron-infused rice layered with sour-cherry preserves. Traditionally Iranian cooks cloth-wrap the lid to absorb steam and create a crisp layer on the bottom of the rice (called tahdig). In this recipe the rice steams just long enough to finish cooking and become fluffy without crisping.
Provided by Anna Kovel
Categories Rice Recipes
Time 50m
Yield Serves 6 to 8
Number Of Ingredients 6
Steps:
- Cook rice in a large pot of salted water as you would pasta, boiling until just cooked through with some bite in center, 7 to 9 minutes. Drain in a fine-mesh sieve, then rinse with cool water; drain again. In a small bowl, steep saffron in hot water until liquid is bright orange, 5 minutes.
- Melt 2 tablespoons butter in a saucepan over medium heat. Add one-third of cooked rice, spreading it to edges of pan in an even layer. Scatter half of preserves on top of rice, then poke 4 holes through rice with the bottom of a wooden spoon. Cut 1 tablespoon butter into small pieces; place on holes. Spoon half of remaining rice on top, followed by remaining preserves; poke 4 more holes and dot each with remaining 1 tablespoon butter, cut into small pieces. Stir saffron mixture into remaining rice; add to pot as final layer. Wrap lid with a clean kitchen towel and cover pot. Reduce heat to low and cook until rice is tender, 25 to 30 minutes. Fluff with a fork and season with salt; serve.
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