Cook This Sour Cherry Rice Instead of Baklava for Your Guests — Your Sister-in-Law Would Never Guess the Recipe! 😉

Cherry Pilaf with Ground Meat Meatballs

Ingredients:

For the Pilaf:

• 2 cups basmati rice

• 2–3 tablespoons oil or butter

• Lavash bread (enough to line the bottom of the pot)

• 1 cup cooked white rice mixed with a pinch of saffron and butter (for topping)

For the Meatballs:

• 300 g (10 oz) ground meat (beef or lamb)

• 1 small onion, finely grated and squeezed

• Salt and pepper, to taste

• Oil, for frying

For the Cherry Layer:

• 2 cups fresh cherries, pitted and stems removed

• ½–¾ cup sugar (adjust to taste)

• 1 cup cherry syrup (optional, for drizzling)

Optional Garnishes:

• A few reserved cherries

• Saffron rice

• Almonds and pistachios, soaked in rosewater and lightly sautéed

Instructions:

1. Prepare the Rice:

1. Rinse the rice gently until the water runs clear.

2. Soak the rice in salted water for at least 2 hours before cooking.

3. Drain and cook the rice in boiling water until soft on the outside but slightly firm in the center.

4. Rinse with lukewarm water and set aside.

2. Make the Meatballs:

1. Combine ground meat, grated onion, salt, and pepper.

2. Knead thoroughly, shape into small meatballs, and fry until golden.

3. Cook the Cherries:

1. Wash, pit, and stem the cherries.

2. Place in a pot, sprinkle with sugar, and simmer over low heat until softened.

3. Strain the cherries and return the juice to the stove, simmering until slightly thickened.

4. Assemble the Pilaf:

1. Grease the bottom of a pot with oil and line with lavash bread.

2. Layer drained rice and cherries, reserving some cherries for garnish.

3. Mix a small portion of rice with saffron and butter, then place on top.

4. Steam on low heat until fully cooked, covering with a lid.

5. Midway, pour cherry syrup mixed with butter or hot oil over the rice (optional).

5. Serve:
Garnish with fried meatballs, reserved cherries, saffron rice, and optional nuts for a festive touch.

Tips for Perfect Cherry Pilaf:

• For vibrant pink meatballs, mix cherry syrup into the rice after steaming instead of pouring it on top.

• If skipping syrup, add a little hot water with butter or oil to help the pilaf steam.

• You can also make it in a rice cooker or as tahchin, layering cherries between the rice.

Freezing Cherries for Later Use:

• Layer washed, pitted cherries with sugar in freezer-safe containers.

• Seal and store in the freezer; use a container per serving.

• Heat gently before cooking to soften and dissolve sugar.