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.
2tablespoonsclarified or ordinary butter
6oz/175gfresh cherries, washed and stoned
1teaspooncaraway or fennel seeds
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.