Rice Pilaf with Cherries and Almonds
(Vişneli Pirinç Pilavı - Ottoman Kitchen)
3/4 cup long-grain rice
1 cup hot water
2 tbsp butter
2 tbsp pine nuts
1 tsp salt
1/3 cup sour cherry in a jar, drain and mix with pinch of cinnamon (Use red sour pitted cherries in light syrup or frozen cherries)
1/4 cup almond, slivered, lightly toasted
Toast the pine nuts in a medium-size pot. Add the butter and rice, saute for 2-3 minutes while stirring. Pour 1 cup of hot water, salt and pepper. Turn the heat down to low. Cover and cook until all the water evaporates.
Take the cooking pot away from the heat. Add the cherries and almonds. Place a clean kitchen towel across the top of the pot on the rim and cover. Let the Cherry Pilaf stand for about 5 minutes, then serve.