Pilaf with Sour Cherries & Lentils

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.