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Cherry Pilaf
Vişneli pilav
Preparation info
- Serves
4-5
- Difficulty
Easy
Appears in
Published 1995
A lovely summer pilaf, tinged a slight shade of pink, and served hot or cold. Usually fresh sour cherries are used, but it can be made with dried cherries, reconstituted in water for an hour.
Ingredients
8 oz 225 g 2 tablespoons
Method
- Wash the rice and, if it is sturdy and starchy, soak it in warm salted water for about half an hour. Rinse and drain well.
- Melt the butter in a deep pan. Add the cherries and the sugar, and cook for 2-3 minutes, stirring them carefully. Stir in the caraway seeds and rice, and cover with the water. Add the salt and bring the liquid to the boil for 1-2 minutes. Redu