Summary

Ingredients

• 3 cup rice, soaked overnight
• 2 cup (s) sour cherries, pitted, catch the juice
• 1 chicken, cut into 8-0 parts
• 2 tablespoon sugar
• 1 teaspoon turmeric
• salt and pepper
• teaspoon ⅛ saffron, in 1 tablespoon. dissolved in hot water
• 2 tablespoon butter
• Oil for frying
• 1 tablespoon pistachios, chopped or almonds

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Instructions

1. Wash the rice, drain it.
2. Season the chicken pieces with salt, pepper and turmeric and fry in oil until golden brown. Put the sour cherries with the sugar and the accumulated juice in a small saucepan and cook, there should be little liquid left.
3. Cook the rice in plenty of salted water until it is almost soft. Melt the butter in a large saucepan, spread a layer of rice over it, put a few cherries and the chicken pieces next to each other, another layer of rice, then cherries, etc. Mix about ½ cup of rice with the dissolved saffron, add the last layer of rice on top. Place a clean kitchen towel between the pot and the lid, close tightly and let it steam for about 1 1/2 hours on the lowest flame.
4. Then rinse the bottom of the pot well with cold water so that the crust comes off, arrange the rice and chicken pieces on a platter, garnish with pistachios or almonds. Loosen the crust from the pot, it should be golden brown but not black! Serve with the rice.
5. Side dish: Zaziki (called mast-o-chiar in Persian and is often flavored with a little finely ground mint.)