How to make cherry pilaf
Cherry pilu is one of the official dishes of us Iranians, which is very delicious, tasty, colorful and nourishing. This dish is more popular in the summer season, which is cherry season, and someone who knows how to make cherry pilaf will not hesitate, but you can put it in the freezer in the summer season when you have prepared cherries and freeze them. Cook this delicious food whenever you feel like it and enjoy it.
The origin of this delicious dish belongs to the famous city of Shiraz, although today it has spread all over the country.
- 1 onion
- 4 cups of rice
- Sugar 200 grams
- 500 grams of fresh cherries
- Enough liquid oil
- 300 grams of minced meat
- Enough salt and black pepper
first stage
After cleaning, wash your rice and soak it in water and pour a small amount of salt into it. Wash the cherries and remove the seeds, then pour sugar on top of them and put them on the gas with some water. Let them continue to cook for ten to twenty minutes after boiling, just be careful not to spill the contents of the pot or container on the gas. After the cherries are cooked, put them in a strainer and remove the syrup and keep it aside.
Choose a suitable pot for your rice and pour water into it. After the water boils, pour the rice into it and let the rice cook well and then drain it.
second stage
Knead the minced meat with onion and salt well and make meatballs and fry them in a small amount of oil until your meat is cooked and fried.
third level
After draining the rice, pour a little oil on the bottom of the pot and put lavash bread or anything else that you want on the bottom of the pot, then put a layer of rice, a layer of cherries and a layer of meat in order, and repeat this until you run out of ingredients. do.
Pour some brewed saffron on the side of your rice so that your rice has a nice color and smell, and finally pour a ladle of cherry syrup on the whole rice.
Pour some oil on your rice. Just be careful to reduce the amount of rice so that the bottom of the pot does not burn due to its sweetness.
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After your rice is cooked, pour it into the dish and decorate it.
An important point in cooking this dish is that the rice should not be too soft or too soft when it is rinsed.
Necessary points
- To prepare sour cherries, remove the sugar and boil the cherries with a little water until they become softer.
- To cook sweet cherries, increase the amount of sugar.
- To make cherry pilaf, reduce the amount of sugar a little.
- If you want the cherries not to stick together while brewing the rice, melt some butter and before brewing the rice, dip the cherries in the butter.
- In the way of cooking cherry pilaf, you can soak the almond slices a little and put them in a corner next to the cherries while brewing.
- If you want to have a multi-colored cherry pilaf with chicken or minced meat, pour some cherry syrup (about three or four tablespoons) in one corner of the pot and some melted saffron in the other corner. Remember that the last layer of cherry pilaf should only be white rice. When serving rice, mix all these parts with some rice and spread each one separately on the plate of cherry pilu.
- Try to pit the cherries in such a way that they retain their appearance.
- Never add water to cherries. Because it gives back a lot of water when cooking.
- Set aside a small bowl of cherries to garnish the rice with when serving.
- For saffron rice, mix some white rice with a little brewed saffron and some butter.
- The rice should brew for 40 minutes to an hour.
- You can also use cherry jam to prepare cherry rice in other seasons of the year. Put some jam in a strainer and separate the syrup. Put the jam on the drained rice and let it brew in the same way.