Pilaf with Sour Cherries & Lentils

This pilaf pulls from the Persian tradition of albaloo polo, the celebratory cherry rice served at weddings and festivals. Tart sour cherries, red lentils and basmati simmer together with turmeric-tinted broth, delivering the three flavor notes Persian cooking lives for: sweet fruit, savory grain, warm spice.

The lentils tucked in alongside the rice are the practical twist. They cook in the same time, soak up the same aromatics, and turn a simple side into a proper vegetarian main. Red lentils almost dissolve into the rice, their starches bleeding into every grain for a slightly creamy backdrop.

The tahdig at the bottom of the pot is the real prize. Persian cooks famously fight over the crispy, golden-brown crust that forms on the bottom of a properly made rice pot. Raising the heat for those last 5 to 10 minutes with extra butter is what delivers it. A shatter-crisp tahdig scooped up with each serving is what separates pilaf from plain rice.

Chef Tips

• Rinse the basmati under cold running water until the water runs clear, this removes surface starch and keeps the grains separate
• Drain the sour cherries well and use the liquid as part of the cooking water, don’t waste that concentrated flavor
• Use a heavy-bottomed Dutch oven for even heat distribution, thin pots make spotty tahdig
• Fluff with a fork, never a spoon, spoons mash the tender grains into paste
• Spread a kitchen towel under the lid during the last five minutes, it absorbs steam and gives you firmer, drier rice

Variations

• Scatter slivered pistachios and dried barberries over the top for a more festive, traditional Persian look
• Add a pinch of saffron bloomed in warm water along with the turmeric for deeper color and aroma
• Swap red lentils for yellow split peas for a slightly firmer, nuttier alternative