Saffron rice with cherries

Ingredients for 4 servings:

• 300g basmati
• 500 g cherry(s) from the jar
• 2 onions
• 4 tbsp butter
• 1 tbsp sugar
• 2 g saffron threads
• Water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

something special, tastes good with chicken

Rinse the rice with cold water until the water runs clear. Then bring to a boil with 325 ml water and a pinch of salt. Pre-cook for about 8 minutes, drain in a sieve, rinse under cold water, and let drain. Peel and finely dice the onion. Drain the cherries, reserving the juice. Melt 1 tablespoon of butter in a saucepan and fry the onions. Add the cherries and sugar and mix in 50 ml of the juice. Cover and simmer over low heat for 5 minutes. Stir the saffron into 4 tablespoons of lukewarm water. Melt the remaining butter and stir it into the saffron water. Layer the cherries and rice in a saucepan and spread a little saffron butter over each layer of rice. Steam everything over low heat for 35 minutes.