Albaloo polo (sour cherry rice)

Instructions

1. Soak the rice for 2 hours in cold water, then rinse it. Cook it in boiling salted water for 7 minutes, then drain.
2. Brown the meat in oil with the sliced onions, then add the tomato paste, turmeric and cinnamon. Cover with water and simmer for 40 minutes.
3. Melt the sour cherries in a saucepan with the sugar and 3 tablespoons of water for 10 minutes, until you have a slightly syrupy compote.
4. In a pot, spread a layer of rice, add a little melted butter, then alternate rice and cherries. Keep the bottom layer aside for the crust.
5. Cover and cook over low heat for 30 minutes, until the bottom is crispy.
6. Dilute the saffron in a little warm water and sprinkle some over the rice. Mix the rest with the meat stew.
7. Serve the rice topped with cherries, meat and golden crust, garnished with almonds and pistachios.