Persian Cherry Pilaf

1. Mix the cherries with sugar and let them sit in the refrigerator for several hours to release juice.

2. Cook the cherry mixture over medium-low heat, removing any foam, until it thickens. Add a few drops of fresh lemon juice at the end.

3. Cook the rice separately until tender.

4. Combine the cooked rice with the cherry mixture and serve.

5. When the cherry mixture is thick, separate some of the syrup and dilute it with water to drink.

Tips

1. With this amount of sugar, the dish is not sweet and has a balanced flavor.

2. For making cherry jam, use sugar equal to the weight of cherries, but consider using half for less sweetness.