Pilaf with Sour Cherries & Lentils
Yield
2 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
basmati rice
* |
|
| 2 | each |
onions
peeled, thinly sliced |
|
| ½ | cup |
lentils, red (masoor dal)
* |
|
| 7 | ounces |
sour cherries
* |
|
| 2 | cups |
chicken broth
* |
|
| 4 | tablespoons |
butter, unsalted
|
|
| 1 | x |
turmeric
|
*
|
| 1 | x |
cumin
|
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
basmati rice
* |
|
| 2 | each |
onions
peeled, thinly sliced |
|
| 118 | ml |
lentils, red (masoor dal)
* |
|
| 202.3 | ml/g |
sour cherries
* |
|
| 473 | ml |
chicken broth
* |
|
| 6E+1 | ml |
butter, unsalted
|
|
| 1 | x |
turmeric
|
*
|
| 1 | x |
cumin
|
*
|
| 1 | x |
salt
|
*
|
Directions
In a 4 to 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 2¼ cups liquid made up of cherry liquid, stock and water.
Add about ¼ to 1 teaspoon turmeric and about ¼ teaspoon 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 to 10 minutes 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.
