Albaloo Rice

Ingredients:

1 cup basmati rice
1/3 cup sour cherries
1/2 teaspoon saffron
2 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt

Soak the rice for a few hours and drain. Steep the saffron in 2 tablespoons of water.

Boil the rice in some water for 10 minutes. Drain and rinse with cold water.

Pour saffron water into the pot with about 1/3 cup of the rice. Cook until rice is tender and all the water is absorbed. Set aside.

Place half the butter in the pot and add half the remaining rice, 3 tablespoons of the cherry syrup, sugar, and half the cherries. Cook until rice is tender. Set aside.

Add remaining butter to the stove and cook the remaining rice with salt and remaining cherries. Plate this, layered with the cherry syrup rice and then the saffron rice. Or carefully stir them together.

Garnish with pistachios if desired.