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Persian Rice With Meatballs And Sour Cherries
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In this elegant Iranian dish, the rice becomes patchily stained with saffron and red cherry juice and the meatballs are delicately perfumed with saffron and cinnamon. In Iran, this dish is made with fresh sour cherries during their short season; I use dried, pitted Californian ones, with equally delicious results.
The Corker recommends- It may not be the classic Tehran combination, but the sour cherry note and nutty intricacy of this rice dish is perfect with the turbocharged fruit of an Amarone.
Typical values per serving:
This recipe was first published in October 2007.