Prep 5 mins
Cook 25 mins
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.
- Pit cherries over a medium saucepan to save as much juice as possible.
- Once pitted, heat cherries, water and sugar to a boil.
- Reduce heat and simmer cherry mixture for 20 minutes.
- Drain cherries, reserving juice in a clear glass measuring cup. Save cherries for later.
- Add enough vegetable broth to the cherry juice to equal 2 cups of liquid. Set cherry/broth liquid aside and discard leftover vegetable broth.
- Melt butter in a large skillet. Add rice and stir to coat in melted butter.
- Pour in the cherry juice/vegetable broth mixture and bring to a boil over medium high heat.
- 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.
- Remove from heat, fluff with a fork, fold in cherries and cilantro.
- Transfer to a serving dish and sprinkle with toasted almonds.
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!
tasted great recommend to everyone!