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    You are in: Home / Recipes / Cherry Almond Pilaf Recipe
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    Cherry Almond Pilaf

    Cherry Almond Pilaf. Photo by Shannon Cooks

    1/1 Photo of Cherry Almond Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Shannon Cooks's Note:

    Beautiful cherry pilaf that is lightly sweetened. The cherries will stain the rice a light pink color - it looks so pretty! Cilantro is known as coriander outside of the USA.

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    Units: US | Metric


    1. 1
      Pit cherries over a medium saucepan to save as much juice as possible.
    2. 2
      Once pitted, heat cherries, water and sugar to a boil.
    3. 3
      Reduce heat and simmer cherry mixture for 20 minutes.
    4. 4
      Drain cherries, reserving juice in a clear glass measuring cup. Save cherries for later.
    5. 5
      Add enough vegetable broth to the cherry juice to equal 2 cups of liquid. Set cherry/broth liquid aside and discard leftover vegetable broth.
    6. 6
      Melt butter in a large skillet. Add rice and stir to coat in melted butter.
    7. 7
      Pour in the cherry juice/vegetable broth mixture and bring to a boil over medium high heat.
    8. 8
      Cover and reduce heat to low. Simmer for 15-20 minutes until rice is tender and all of the liquid is absorbed. Check the skillet occasionally and stir to make sure that the rice doesn’t stick to the bottom.
    9. 9
      Remove from heat, fluff with a fork, fold in cherries and cilantro.
    10. 10
      Transfer to a serving dish and sprinkle with toasted almonds.

    Ratings & Reviews:

    • on June 10, 2012


      Tasty and different with a cool look. I did play around with this somewhat as I had purchased dried tart cherries but as had regular fresh cherries that weren't fully ripe (in other words, somewhat tart) too I also incorporated fresh. The dried tart cherries are very yummy but not too tart. I added less sugar to the rice and none to the cherries, sea salt to taste in water, no broth, I dropped in some slightly crushed regular cherries to the cooking rice to give it pink colour which I did take out before serving. I used fresh cilantro as that is also what I had on hand. I'm very glad I tried this recipe and dried tart cherries for the first time. I served this with Luleh Kebabs- Persian Ground Lamb Kebabs, Persian Rose Petal Salad, and Persian Tomato and Cucumber Salad (Salad Shiraz) for a tasty meal. Made for Visiting Iran(Persia) in June 2012!

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    • on January 29, 2009


      tasted great recommend to everyone!

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    Nutritional Facts for Cherry Almond Pilaf

    Serving Size: 1 (164 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 293.1
    Calories from Fat 83
    Total Fat 9.3 g
    Saturated Fat 4.0 g
    Cholesterol 15.2 mg
    Sodium 59.4 mg
    Total Carbohydrate 48.4 g
    Dietary Fiber 2.8 g
    Sugars 11.4 g
    Protein 5.1 g

    The following items or measurements are not included:

    vegetable broth

    ground cilantro

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