Persian Sour Cherry Rice

• 2 cups uncooked basmati rice
• 6 cups water
• 1 1/2 cup dried sour cherries
• 3T sour cherry preserve
• 1T Advieh
• saffron thread
• 3T plain greek yogurt
• salt
• olive oil
• butter

1. bring water, salt, and olive oil to a boil then add rice and cook like al dente pasta
2. drain rice in collander
3. crush saffron in 2t boiling water and mix into yogurt
4. add 5T cooked rice to saffron yogurt mixture
5. place a thin layer of water and oil at the bottom of pot
6. spread rice with yogurt so that it covers the bottom of the pot to make ta-dig
7. place plain rice on top of ta-dig, then pats of butter, then dried sour cherries
8. continue layers of rice, butter, and cherries
9. bring in the sides (except for ta-dig) to form a pyramid shape and make some holes with the back of a spoon
10. heat sour cherry preserves and blend with advieh
11. pour mixture on top of rice
12. heat on high for 10 minutes then turn to low and cover pot with a top wrapped in cloth for 1 hour

basmati rice, water, sour cherries, t, t, saffron thread, t, salt, olive oil, butter

Taken from www.epicurious.com/recipes/member/views/persian-sour-cherry-rice-51806161 (may not work)