Saad News: Cherry pilaf is one of the delicious and festive mixed pilafs in Iranian cuisine. You can prepare cherry pilaf with meatballs, chicken, or soy.
Ingredients for Cherry Pilaf with Meatball Recipe
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Rice | 4 cups
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Ground meat | 500 gr |
Onion | 1 pc |
Cherries | 500 gr |
Sugar | 250 gr |
Brewed saffron | 2 Table spoon |
Salt | As needed |
Black pepper | As needed |
Oil | As needed |
Preparation time | 30 mints |
Cooking time | 60 mints |
Total cooking time | 90 mints |
How to Make Cherry Pilaf with Meatballs:
Gently wash the rice until the water runs clear.
Soak the rice in water with some salt for at least 2 hours before cooking.
Grate the onion finely and squeeze out its juice.
In a bowl, mix the ground meat, grated onion, salt, and pepper, then knead well.
Form meatballs from the mixture to your preferred size and fry them in oil.
Wash the fresh cherries and remove their stems and pits.
Place the cherries in a pot and sprinkle sugar on top.
Heat them for a few minutes on low heat until the cherries soften.
Once softened, remove from the heat and strain them.
Return the extra cherry juice to the heat and reduce it until it thickens slightly.
After the rice has soaked enough, discard the water.
In a suitable pot, bring water to a boil and add the rice, cooking until it softens slightly.
Boil the rice until the outer part is soft and the center is a little firm.
Drain the rice with lukewarm water.
Place oil and a layer of flatbread in the bottom of the pot.
Layer the rice and cherries alternately in the pot.
Tip: Save some cherries for decorating on top of the rice.
Increase the heat so the rice begins to steam.
Reduce the heat and cover with a lid, allowing the pilaf to steam.
Mix some white rice with butter and saffron water, and place it on top of the cherry pilaf to steam simultaneously.
Halfway through cooking, mix 1 cup of cherry syrup with some butter or hot oil and pour it over the rice.
When serving, garnish the cherry pilaf with the fried meatballs, cherries, and saffron rice.
Tips for Making Cherry Pilaf:
For a nice pink color, don’t pour the cherry syrup directly on the rice. Instead, mix the thickened syrup with the rice after steaming.
If you don't pour the syrup over the rice, add a little hot water and butter or oil during the steaming process.
You can garnish the pilaf with slivers of almonds and pistachios that have been soaked in rosewater and sautéed in a little butter.
You can also make this pilaf in a rice cooker or as a "tahchin" style, layering the cherries between the rice.
Freezing Cherries for Cherry Pilaf:
Wash the cherries and remove their stems and pits.
In freezer-safe containers, layer the cherries and sugar.
Close the container and store it in the freezer.
It's best to freeze in portions enough for one serving of cherry pilaf.
About one or two hours before preparing the pilaf, take the container out of the freezer.
Place the cherries in a metal container, heat slightly, and allow the sugar to dissolve and the cherries to soften.
