Najmieh Batmanglij

Cherries, Tart or Sour

Albalu

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Food of Life

By Najmieh Batmanglij

Published 2011

  • About

Tart cherries are available fresh in the summer and dried, in jars, or frozen all year round in supermarkets or Persian groceries. The following are the ways each type can be prepared for inclusion in Rice with Tart Cherries. These recipes require 5 minutes of preparation and up to 35 minutes of cooking, and produce enough cherries and syrup for a recipe serving 6 people.

For fresh tart cherries: Use 4 pounds of fresh tart cherries. Rinse them in cold water, remove the stems, and pit the cherries over a stainless steel pot (you don’t want to lose any of the juice). Add 1½ cups sugar and cook over high heat for 10 minutes. Drain, saving the cherries and the syrup separately for later use as instructed in the recipe.