Rice with Sour Cherries By Najmieh Batmanglij

6 servings.

1 tablespoon oil
2 young chickens, butterflied with backbones removed
2 large onions, peeled and sliced
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 teaspoon turmeric
2 tablespoons lime juice
1/4 teaspoon ground saffron dis­solved in 2 tablespoons rose water

4 pounds fresh sour cherries, stemmed and pitted or
2 pounds pitted frozen (available at Iranian markets)
1 1/4 cups sugar
1 teaspoon fresh lime juice
1 cup oil, melted butter, or ghee
1/2 teaspoon cinnamon
1 teaspoon ground saffron dissolved in 2 tablespoons rose water
3 cups long-grain basmati rice
Lavash bread for the crust

Garnish :
2 tablespoons almonds, toasted
¼ cup raw pistachio kernels, toasted
1/2 cup cherry syrup
2 tablespoons oil, butter or ghee


To cook the chicken: In a medium sauté pan, heat 1 tablespoon oil until hot and sear the chicken. Add the onions, salt, pepper, turmeric, lime juice, and 1/4 cup water. Cover and cook over low heat for 1 1/2 hours. Add the saffron-rose water, 2 tablespoons cherry syrup, cover, and set aside.

Gently place the cherries in a medium saucepan with the sugar and lime juice. Bring to a boil and cook for 10 minutes over high heat. Drain over a bowl and save the syrup for later use. Return cherries to the saucepan and add 2 tablespoons oil, the cinnamon, and a few drops of saffron-rose water. Stir gently but do not crush the cherries. Set aside.

To cook the rice: Clean and wash 3 cups rice 5 times in warm water.

Bring 8 cups water and 2 tablespoons salt to a boil in a large, non-stick pot. Pour the rice into the pot. Boil briskly for 6 to 10 minutes, gently stirring twice to loosen any grains that may have stuck to the bottom. Bite a few grains. If the rice feels soft and all of it has risen to the top, it is ready to be drained. Drain in a large, fine-mesh colander and rinse with 2 or 3 cups water.

To make the bread crust (tah-dig): In a mixing bowl, whisk together 1/4 cup oil, 1/2 cup water, and a few drops of saffron-rose water. Pour this mixture into the same pot. Place a layer of lavash bread on top to fit the bottom of the pot.

Place 2 spatulas of rice in the pot, then add 1 slotted spatula of cherries. Do not add any of the syrup. (Set aside 2 spatulas of cherries for garnish.) Repeat, alternating layers of rice and cherries to mound the rice in the shape of a pyramid.

Cover and cook over medium heat for 10 minutes. Pour the remaining saffron- rose water over the pyramid and reduce the heat to low.

Wrap the lid of the pot with a clean dish towel and cover firmly to prevent steam from escaping. Cook 40 minutes longer over low heat. Remove the lid and pour a mixture of 1/2 cup cherry syrup and 1/2 cup oil over the rice. Cover and cook for another 10 minutes.

Remove the pot from heat and allow to cool on a damp surface for 5 minutes without uncovering it. Take out 2 tablespoons of saffron-flavored rice and set aside with the rest of the garnish.

Gently taking 1 spatula at a time, place the rice on a serving platter without disturb­ing the crust. Mound the rice in the shape of a pyramid. Remove the chicken from the pot, cut into pieces, and place around the rice. Garnish with the saffron rice, cherries, almonds, and pistachios. In a small saucepan, heat 1/2 cup hot cherry syrup and 2 tablespoon oil and drizzle over the rice. Detach crust from the bottom of the pot with a wooden spatula and serve on the side.

Vegetarian Variation
Remove all the ingredients for the chicken and eliminate step 1. Increase the quantity of almonds and pistachios to
1 cup each.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!