Sour Cherry Rice with Chicken

Cooking instructions

1. basmati ricehot water (for saffron)
   Rinse the rice until the water runs mostly clear. Soak in salted water for 20 minutes, then drain.
2. basmati ricehot water (for saffron)
   In a pot, bring 4 cups water to a boil. Add drained rice and parboil 5 to 6 minutes until the grains are flexible but still firm. Drain and rinse with cool water.
3. basmati riceolive oil
   In the same pot, heat 1 tbsp olive oil. Arrange a thin layer of rice on the bottom for crust, then add the remaining rice.
4. sour cherriessugarhot water (for saffron)
   In a small skillet, simmer sour cherries with sugar and 2 tbsp water for 5 minutes until glossy and slightly syrupy.
5. boneless chicken thigholive oilhot water (for saffron)saltblack pepper
   Season chicken with salt, pepper, and half the saffron water. In a skillet, sear chicken in the remaining 1 tbsp olive oil for 3 to 4 minutes per side, then add a splash of water, cover, and cook 6 to 8 minutes until done.
6. basmati ricesour cherrieshot water (for saffron)
   Gently fold most of the cherry mixture into the rice, reserving a spoonful for garnish. Drizzle remaining saffron water over the top, cover, and steam on low heat 20 to 25 minutes.
7. basmati riceboneless chicken thighsour cherries
   Serve the rice topped with chicken and the reserved cherries.