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Cherry-Pilaf - Pilaf With Sour Cherries And Lentils - Iran

2 cups basmati rice
2 medium peeled onions; thinly sliced
1/2 cup red lentils
7 ounces sour cherries
2 cups chicken or meat broth
4 tablespoons unsalted butter
1 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon salt

In a 4-5 quart Dutch oven, melt most of the butter and slowly brown
the onions. Add the cleaned lentils and fry a bit; then the same
for the cleaned rice. Stir constantly, browning the rice without
letting it stick.

Add the cherries and 2 1/4 cups liquid made up of cherry liquid,
stock, and water. Add 1/4-1 tsp turmeric and 1/4 tsp ground cumin
if desired; add necessary salt (depending on the saltiness of your
broth).

Bring to a boil, stir with a fork, cover tightly, and let cook over
the very lowest heat for about 20 mins.

Fluff up the rice with a fork (never a spoon) and add the remaining
butter to the bottom of the pot.

Raise the heat slightly for 5-10 mins to form a crust on the bottom
(with the right technique, this should be possible without this
step...).

Serve, making sure to include a bit of crust in each serving.

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