Persian Sour Cherry Saffron Rice

Name: Persian Sour Cherry Saffron Rice
Ingredients: 1 cup sugar; 3 cups basmati rice; 1 24-oz jar of sour cherries in light syrup (or 1 can sour pie cherry, light syrup), drained and SYRUP RESERVED; 1/2 teaspoon saffron, soaked in 2 tablespoons hot water; 1/2 cup butter, melted (I use clarified butter, but regular butter will work)

No reviews yet

By: Steamykitchen (via Steamykitchen)

Last Updated: Mar 1, 2026

Ingredients

1 cup sugar
3 cups basmati rice
1 24-oz jar of sour cherries in light syrup (or 1 can sour pie cherry, light syrup), drained and SYRUP RESERVED
1/2 teaspoon saffron, soaked in 2 tablespoons hot water
1/2 cup butter, melted (I use clarified butter, but regular butter will work)

Instructions

Soak the rice: Wash and soak the basmati rice in water for 2 hours. This step is not totally necessary, but it does produce a more tender rice.
Make the rice: Drain the rice. Fill a large pot with water and boil. Add the rice and boil on medium heat for 8 minutes exactly. Drain the rice and rinse with cool water to stop the cooking. Drain. In the same pot over high heat, add half of the butter. When hot: Add half of the drained rice Pour half of the saffron+soaking water over the rice Stir a bit Add half of the drained cherries Add remaining rice Pour rest of saffron+ soaking water Add remaining butter Stir just this layer a bit Add the remaining drained cherries *Traditionally, this is done in a pyramid shape. I'm not coordinated enough to handle that request. The wider the pan you have, the more crusty rice crust you get.