Cherry Pilaf

Vişneli pilav

Preparation info
  • Serves


    • Difficulty


Appears in

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


  • 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