Sour Cherry Rice Chef Afrand Nikoukar of Chipotle | Irvine, CA

Inspired by my Iranian heritage, Sour Cherry Rice balances sweetness and tartness from the cherries with the savory depth of saffron basmati rice. I used single-origin Camino Verde cacao nibs from Ecuador to bring nutty, dark complexity to the mix. Cherries, pistachios, and chocolate are a classic dessert trio, so reinterpreting them in a savory entrée with earthier notes was my goal. The Perfect Purée of Napa Valley Cherry Purée enhances the fresh fruit, creating a sauce that coats the rice without losing the cherry’s vivid flavor, color, or character.

Ingredients for Sour Cherry Sauce:
Yield: 1½ cups
• 2 pounds sour cherries, pitted
• 4 tbsp. unsalted butter
• 1 tsp. ground cinnamon
• 1 tsp. ground black pepper
• 1 tsp. ground cardamom
• ¼ cup yuzu juice
• 1 cup The Perfect Purée Cherry Puree, thawed

Ingredients for Rice Base:
Yield: 1 pot rice
• 3 cups Iranian long grain or basmati rice
• 3 tbsp. Diamond Crystal kosher salt
• water, as needed

Ingredients for Sour Cherry Rice:
Yield: 1 pot rice
• ¼ cup clarified butter
• prepared Sour Cherry Sauce
• prepared Rice Base

To Assemble and Serve:
Yield: 1 platter
• 2 tsp. saffron
• 1 tsp. dried rose petal powder
• ¼ cup toasted, salted pistachios, crushed
• 1 tsp. 100% single-origin cacao nibs
• ½ cup freeze-dried sour cherries, powdered

Method for Sour Cherry Sauce:
If using fresh cherries, wash and pit them. If unavailable, substitute jarred or frozen whole sour cherries. In a pot, combine cherries, butter, cinnamon, pepper, cardamom, yuzu juice, and The Perfect Purée Sour Cherry Purée. Simmer gently until thickened and emulsified, stirring minimally to avoid breaking the fruit.

Method for Rice Base:
Rinse rice until the water runs clear. In a bowl, cover rice with fresh water at least 2 inches above the surface, then salt generously. Soak for 1 hour, drain, and rinse again. In a large pot, cover rice with water at least 4 inches above the surface. Bring to a boil and cook until al dente—about 75 percent cooked, when the grains are plumped and floating. Drain and set aside.

Method for Sour Cherry Rice:
In a large nonstick or ceramic pot, heat clarified butter over medium heat. Add parboiled rice and cooked Sour Cherry Sauce in alternating layers. Using a wooden spoon, make six holes through the rice to allow steam to escape. Cover the pot with a towel-wrapped lid and steam over low-medium heat for 15 to 20 minutes, allowing a crisp crust (tahdig) to form on the bottom.

To Assemble and Serve:
Invert the rice onto a serving platter. Drizzle with saffron dissolved in warm water. Garnish with rose petal powder, crushed pistachios, cacao nibs, and freeze-dried sour cherry powder. Spoon any reserved Sour Cherry Sauce over top before serving.