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Recipe

Sour Cherry Persian Rice

Servings: 4 to 6

Steaming makes the rice fluffy, but searing creates the crisp crust on the bottom of the pan. Known as the tahdig, it’s a signature component of Persian rice. Note: If you can’t find fresh or frozen sour cherries, use jarred sour cherries that are drained, rinsed, and patted dry with a paper towel.

Ingredients

  • 1-1/2 cups basmati rice
  • Kosher salt
  • 3 oz. (6 Tbs.) unsalted butter
  • 1 medium yellow onion, diced (about 11/4 cups)
  • 1 lb. fresh sour cherries, pitted and coarsely chopped
  • 1 Tbs. ground coriander
  • 1/4 cup coarsely chopped toasted pecans, for garnish

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 30
  • Sodium (mg): 190
  • Carbohydrates (g): 48
  • Fiber (g): 2
  • Sugar (g): 7
  • Protein (g): 5

Preparation

  • Rinse the rice in several changes of cold water until the water runs clear. Bring a large pot of well-salted water to a boil. Add the rice, and boil until al dente, about 4 minutes. Drain the rice in a fine-mesh strainer, and then transfer to a medium bowl.
  • In a medium Dutch oven or other heavy-duty pot, melt 1 Tbs. of the butter over medium heat. Add the onion and ½ tsp. salt, and cook, stirring occasionally, until golden, about 6 minutes. Stir in the cherries and coriander. Add to the bowl with the rice, and toss to combine. Wipe out the pot.
  • Over medium heat, melt 4 Tbs. of the butter in the pot. Spread the rice in the pot in a flat, even layer, and pat down lightly. Using the handle of a wooden spoon, make 5 or 6 holes in the rice. Put bits of the remaining 1 Tbs. butter in the holes. Cook the rice, uncovered and without stirring, for 6 minutes. Reduce the heat to low. Cover the pot with a cloth and then the lid; fold the cloth corners up and over the lid. Cook until the rice is tender, about 30 minutes. Remove the pan from the heat and let stand for 10 minutes.
  • Fluff the rice with a fork, and transfer to a serving bowl. Use a spatula to remove the crusty bottom and add it to the rice. Garnish
    with the pecans, and serve.

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