Pilaf with Sour Cherries and Lentils

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Ingredients

Directions

In a 4-5 quart Dutch oven, melt most of the butter and slowly brown the onions.

Add the cleaned lentils and fry a bit; then the same for the cleaned rice.

Stir constantly, browning the rice without letting it stick.

Add the cherries and about 2 1/4 cups liquid made up of cherry liquid, stock and water.

Add about 1/4 - 1 t turmeric and about 1/4 t ground cumin if desired; add necessary salt (depending on the saltiness of your broth).

Bring to a boil, stir with a fork, cover tightly, and let cook over the very lowest heat for about 20 minutes.

Fluff up the rice with a fork (never a spoon) and add the remaining butter to the bottom of the pot.

Raise the heat slightly for 5-10 mins to form a crust on the bottom (with the right technique, this should be possible without this step.)

Serve, making sure to include a bit of crust in each serving.

NOTES: * Pilaf with sour cherries and lentils -- This Pilaf with sour cherries and lentils is a Persian-style dish, although I cannot vouch for its authenticity.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.