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Persian Sour Cherry Saffron Rice

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Used fresh sour cherries - I macerated them (after pitting) with a little bit of sugar for 30 minutes, then added an adjusted amount of sugar to the resulting liquid and drizzled that over the rice.
Heather Llenos   •  19 Aug   •  Report
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1 x jar of sour cherries in light syrup 24 oz, or 1 can sour pie cherry, light syrup, drained and syrup reserved

1/2 tsp saffron, soaked in 2 tablespoons hot water

3 cups Basmati Rice

1/2 cup butter, melted, I use clarified butter, but regular butter will work

1 cup Sugar

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