Turkish Dried Cherry Pilaf
"Optional topping: 1 cup plain Greek whole fat yogurt, drained in cheesecloth for several hours or overnight with 2 tablespoons lemon juice mixed in I saw this rice on Turkish u tube and the rice was bright red hence the dye ,you don't have to ,but it was striking"
- Serving Size: 1 (171.6 g)
- Calories 149.6
- Total Fat - 9.7 g
- Saturated Fat - 5.2 g
- Cholesterol - 20.4 mg
- Sodium - 631.9 mg
- Total Carbohydrate - 14.9 g
- Dietary Fiber - 1 g
- Sugars - 3.9 g
- Protein - 1.7 g
- Calcium - 25.7 mg
- Iron - 1 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg
Thoroughly rinse the rice under cold running water for several minutes until the water runs clear.
Let stand in a strainer for half an hour or longer to air dry.
Meanwhile soak the dried cherries for 30 minutes in
Boiling hot water
Saving water to add to 2 cups water
Melt the butter in a large saucepan over medium heat.
Add the cherries and sugar and cook for 2 to 3 minutes, giving the pan frequent but gentle shakes. Stir in the rice and caraway seeds to coat the grains with butter
Then add the water ,dye if adding and stir in the salt.
Raise the heat and bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes undisturbed.
Remove from heat
Remove the lid, and cover the pan with a dishtowel. Put the lid back on and let sit for 15 more minutes, undisturbed.towel wrapped pan up
Tips & Variations
No special items needed.