Cherry Pilaf

Vişneli pilav


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

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.


  • 8 oz/225 g long-grain rice
  • 2 tablespoons clarified or ordinary butter
  • 6 oz/175 g fresh cherries, washed and stoned
  • 1 teaspoon sugar
  • 1 teaspoon caraway or fennel seeds
  • 1 pint/600 ml water
  • ½ teaspoon salt


  • 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. Reduce the heat and simmer, uncovered, until almost all of the water has been absorbed. Remove the pan from the heat, cover with a clean dish-towel, press the lid down firmly on top and let it steam for about 15-20 minutes.
  • Fluff it up with a fork, and serve with grilled or roasted chicken or meat.