In a pot with deseeded cherries add sugar. Simmer for 15 minute over low heat.

Place a plate under a colander and place the cherries in the colander and allow the juice drain.

Melt the Ghee or butter in a pan, add spices and sauté for 1 minute and remove from the heat.

Add cherries and saffron water. Gently mix with spices.

Wash the rice and soak in salted water (1tbsp salt) for an hour.

Bring the water to a boil, drain the soaked rice and add the rice to boiled water. Simmer for about 10-15 minutes until slightly tender.

Using a colander and drain the rice. Rinse the rice with cold tap water and drain it.

Rinse the rice with cold tap water and drain it.

In a bowl, Mix all ingredients for tahdig and whisk it.

Add 2 cups of parboiled rice and 2tbsp of cherries and mix well (as you see in the photos).

Add 2tbsp vegetable oil to the pot. Pour saffron rice into the pot.

Cover this layer with half of white rice and pour cherries and cherry juice.

Cover the cherry layer with the remaining of white rice and pour remains of cherry juice over the rice.

Cover the pot with a napkin and a lid. Simmer for about 30 minutes over medium heat.Once rice is ready, put a plate on top of the pot and flip it over.
Serve it with chicken or beef meat.

Ingredients

Sour cherries

Spices