Back to 6 servings Rice 2 cups basmati rice, rinsed until the water runs clear 1 tbsp kosher salt, for the soaking and boiling water 0.25 tsp ground saffron, bloomed in 2 tbsp warm water 4 tbsp butter, melted 0.25 cup vegetable oil, or any neutral oil 1 sheet lavash bread, broken into pieces to line the pot Sour cherries 1 lb sour cherries, pitted; frozen or jarred can be thawed and drained 0.75 cup granulated sugar, adjust between 1/2 and 3/4 cup to taste Meatballs 1 lb ground beef, 90% lean 1 medium yellow onion, grated and squeezed dry 1 tsp kosher salt 0.25 tsp black pepper 0.25 tsp turmeric 3 tbsp vegetable oil, for searing Garnish 2 tbsp slivered almonds, for garnish 2 tbsp slivered pistachios, for garnish
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1 Step 1: Bloom the saffron by grinding it with a pinch of sugar and steeping it in 2 tablespoons of hot water for about 30 minutes.2 Step 2: Soak the rinsed rice in salted water for 1 hour, then bring a large pot of water with 1 tablespoon of salt to a boil and parboil the rice for 6 to 7 minutes, until a grain is soft outside but still firm in the center. Drain and rinse with cold water.3 Step 3: Simmer the pitted sour cherries with the sugar over medium heat for about 15 minutes until softened but intact, then cook the syrup about 10 minutes more until slightly thickened. Strain and keep the cherries and syrup separate.4 Step 4: Mix the melted butter with 1/2 cup water. Oil the bottom of a large pot, line it with the lavash pieces, then layer the rice, cherries and a spoonful of syrup in three portions, finishing with rice. Poke five holes in the rice with a wooden spoon handle and drizzle the butter water over the top.5 Step 5: Cover the pot with its lid, first wrapping the lid in a clean kitchen towel to catch condensation. Set the pot over medium-low heat and steam for 30 to 40 minutes, until the rice is tender and fluffy and the crust on the bottom has turned golden. Keep the lid on the whole time; do not peek.6 Step 6: Meanwhile, mix the grated onion, ground beef, salt, pepper and turmeric. Shape into 1-inch meatballs and sear in hot oil for about 10 minutes, turning, until browned and cooked through.7 Step 7: Let the rice rest for 10 minutes, then fluff. Mix about 1/2 cup of the rice with the bloomed saffron. Plate the cherry rice, top with saffron rice, and serve with the meatballs alongside, garnished with almonds and pistachios.getsaucepan.com/r/7867825d-0848-5c33-94e6-54e922a77dfb
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