Georgian Pilaf with Tart Cherries

Name: Georgian Pilaf with Tart Cherries
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: Servings: 4
Cuisine: Georgian
Ingredients: 2 cups pitted dried tart cherries; ½ teaspoon cayenne, or 1 Thai bird or serrano chili, seeded and chopped; ½ teaspoon cayenne, or 1 Thai bird or serrano chili, seeded and chopped; ½ teaspoon cayenne, or 1 Thai bird or serrano chili, seeded and chopped; ½ teaspoon ground saffron threads, dissolved in 2 tablespoons hot water (optional); ½ teaspoon ground saffron threads, dissolved in 2 tablespoons hot water (optional); ¼ cup sour cherry syrup*; ½ cup blanched, toasted almonds; 3 cups water; ½ cup vegetable oil, butter or ghee; ½ cup vegetable oil, butter or ghee; ½ cup vegetable oil, butter or ghee; 2 teaspoons salt; 1 medium onion, peeled and thinly sliced; 1-inch fresh ginger, peeled and grated; One 4-inch cinnamon stick; ½ cup shelled unsalted pistachios; 2 cups long-grain white basmati rice

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr 40

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

2 cups long-grain white basmati rice
3 cups water
½ cup

Asia
Georgia
Main course
Side dish
Vegan
Gluten-free

Method

Pick over and wash the rice per the Gilani Smothered Rice master recipe.
In a medium-sized nonstick pot, combine the rice with 3 cups of water, 2 tablespo