Middle Eastern · Dinner
Rice with Sour Cherries (Gluten-Free)
A saffron-scented basmati pilaf with tart dried sour cherries, toasted almonds and pistachios, finished with a golden rice crust. Cardamom, cinnamon and butter perfume the grains while the fruit softens into jammy pockets. Served warm as a fragrant vegetarian side.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
368Calories
7.2gProtein
15.2gFat
53.9gCarbs
17.1gSugar
3.1gFiber
362mgSodium
24mgChol
6.3gSat Fat
245mgPotassium
56mgCalcium
2.1mgIron
0mcgVitamin B12
1.2mgVitamin C
vegetarian
gluten-free
low-cholesterol
low-calorie
gluten-free
Instructions
1
Prep
Rinse basmati rice under cold water until clear, drain well. Soak dried sour cherries in 1 tbsp water and honey 10 minutes until plumped.
2
Bloom
Melt half the butter in a small saucepan over medium heat. Add cinnamon stick and cardamom pods; cook 1 minute until fragrant and golden.
3
Toast
Add almonds to the saucepan over medium-low heat for 2 minutes, stirring often, until pale gold and fragrant.
4
Boil
Add drained rice, 1/3 cup water and salt; bring to a boil over high heat uncovered about 3 minutes until steam holes form.
5
Steam
Pour saffron threads and soaking water over rice. Cover tightly with foil-wrapped lid and steam over low heat 15 minutes until tender and golden crust forms.
6
Fold
Remove from heat and gently fold in the plumped cherries, their soaking liquid, pistachios and remaining butter with a fork.
7
Rest
Let the covered pan sit off the heat 10 minutes so the crust sets.
8
Plate
Mound rice onto a plate, scraping up a piece of golden crust to place on top. Serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g basmati rice
- 1.4 oz40g dried sour cherries
- 2 tbsp2 tbsp butter, divided
- 1/2 tsp1/2 tsp saffron threads
- 11 cinnamon stick
- 44 cardamom pods
- 2/3 oz20g almonds
- 0.4 oz12g pistachios
- 2 tsp2 tsp honey
- 1/4 tsp1/4 tsp salt
- 2 tbsp2 tbsp water
