Lemon Saffron Rice With Black Sesame And Cherry Or Cranberry

• 1 tablespoon EVOO (or regular olive oil)
• 1 cup rice, rinsed (basmati)
• 1 tablespoon cider vinegar
• 1 cup filtered water
• 1/2 cup buttermilk and 1/2 cup of half and half (for a nondairy version, use water)
• 10 Rainier yellow cherries, pitted, fresh or canned, or 20 dried cranberries
• 1 teaspoon saffron
• 2 cardamon pods, smashed
• 1 teaspoon black sesame seeds
• 1/8 teaspoon mustard seeds
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander seeds
• 1 teaspoon fresh grated ginger
• 1 teaspoon sweet paprika
• zest of 1 lemon
• sprig of thyme
• pinch of salt
• 1 tablespoon fresh lemon juice
• sprinkle with extra black sesame seeds for garnish
• 3 generous tablespoons chopped cilantro, scallion, and flat leaf parsley on top

1. Spoon the olive oil in a heavy pan.
2. Add everything else, except the lemon juice and the garnishes. Allow all to rest together for about 20 minutes.
3. Bring the pot to a boil, lower the heat to medium, cover with a tight-fitting lid, and cook for 15 minutes.
4. Add the fresh lemon juice. Season to taste. Add the fresh chopped herbs on top. Sprinkle with black sesame seeds and savor. Serve cold or warm.

evoo, rice, cider vinegar, water, buttermilk, yellow cherries, saffron, cardamon pods, black sesame seeds, mustard seeds, ground cumin, coriander seeds, ginger, sweet paprika, thyme, salt, lemon juice, extra black sesame seeds, generous

Taken from food52.com/recipes/5280-lemon-saffron-rice-with-black-sesame-and-cherry-or-cranberry (may not work)