Lamb Pilaf with Morello Cherries
(Etli Vişneli Pilav - Erzurum)
~250 g lamb, cut in cubes
1 cup hot water (for lamb)
1 small onion, chopped
3/4 cup long-grain rice, rinsed
1 1/2 cup hot water or chicken stock (for pilaf)
2 tbsp butter
2 tbsp pine nuts, lightly toasted
1/2 tsp cinnamon
1/2 tsp all spice
1 tsp salt
~200 g fresh Morello Cherries (sour cherries), pitted, cut in half
Cook the lamb cubes with their own juice. Then add 1 cup hot water and onion. Cook at low heat until the lamb cubes are tender and all the water evaporates.
Then add the remaining ingredients into the pot. When you start seeing holes on the surface of the pilaf, add the cherries and stir slowly. Cover and continue to cook until the rice absorbs all the water.
Remove the cooking pot away from the heat. Remove the lid, place a clean kitchen towel on the rim of the pot covering the top and put the lid back on. Let the Pilaf stand for about 5 minutes (we call this the brewing time) before serving.