1/2 lb (227 g) Sour Cherry
1/3 Cup Sugar
2 Cups Rice
2 Tbsp Salt
4 Tbsp Vegetable Oil
1- Remove the cherry seeds.
2- Soak rice with four cups of water and 2 tbsp salt for 2 hours.
1- Place deseeded cherries in a bowl.
2- Add sugar.
3- Allow the cherries to rest for about an hour.
4- Transfer the cherries and sugar onto a pan.
5- Simmer the pot for 30 minutes over low heat.
6- Meanwhile, drain the soaked rice.
7- Pour in water into a large pot.
8- Bring the water to a boil.
9- Add the rice and simmer until tender.
10- Drain the rice in a colander.
11- Rinse the rice with cold water and drain, repeat this step two times.
12- Remove the cooked cherries from the pot, using a strainer spoon.
13- Take a large pot, add 2 tbsp vegetable oil.
14- Pour half of the cherry juice (remained in the pot) into the large pot.
15- Cover the surface with a layer of rice (half of the rice).
16- Add cherries and spread across the pot.
17- Cover the cherry layer with the remaining of the rice.
18- Add 2 tbsp vegetable oil to the small cherry pot, stir and pour the mixture over the rice.
19- Cover the pot with a napkin and a lid.
20- Simmer for 20 minutes over medium heat.
21- Remove the napkin.
22- Stir well and cover the pot with the lid.
23- Continue simmering for 5 to 10 minutes more over medium heat.
Add saffron to the rice, as preferred.