Medium
6
Published 1998
Rice with sour cherries or bilberries is a popular accompaniment to Persian kebabs. One evening, lacking both, I made the rice with dried cranberries: Their sweet-sour flavor was right on the money. Dried cranberries and cherries are sold at specialty food shops, natural foods stores, many supermarkets, and by mail from American Spoon Foods.
Place the rice in a large bowl and add cold water to cover by
Place
Meanwhile, place the cranberries, sugar, and
Combine the yogurt, melted butter, and
Reduce the heat to low. Wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid. (You want to keep the cloth away from the heat.) Place the cloth-covered lid over the rice and cook until the rice on top is tender and the rice on the bottom of the pot has formed a dark golden crust, about 40 minutes. Check after 30 minutes; if you don’t see a crust, increase the heat slightly.
Remove the pot from the heat and pour the reserved cranberry juice over the rice. Let the rice stand, covered, for 5 minutes.
To serve, spoon the loose rice from the top into a bowl, leaving the crusty rice at the bottom. Place a round platter over the pot. Invert the pot and give it a little shake. The crusty rice should slide out in a golden brown disk. Cut the crust into wedges and serve these with the loose rice.
© 1998 All rights reserved. Published by Workman Publishing.