Keep calm and cherry on

Judging by the farmers markets, the Oregon cherry season is in full swing. A variety of cherries can be found growing in the Willamette Valley, the Columbia River Gorge and Hood River from early June through August. Cherries are part of the stone fruit family, which includes peaches, nectarines, plums and apricots. All of these fruits are refreshing summertime favorites especially on a hot summer day.

Some of the more well known varieties of cherries are Sweetheart, Chelan, Rainier, Benton and Bing, with Bing being the most popular. You will find a variety of sweet and tart cherries at markets – both are rich in fiber, vitamin C and vitamin A. They also contain anti-inflammatory properties that can help with arthritis pain, are basically nature's pain reliever and, especially the tart varieties, are also a natural source of melatonin and can help you get a more restful night’s sleep.

The cherry industry has deep roots in Oregon. The Bing variety was developed by a grower in Oregon and named after one of his workers. They are recognized as being one of the best varieties in the world because of their exceptional taste and deep red color.

The process of making Maraschino cherries was perfected by a professor at OSU. Quite frankly, a Shirley Temple or a Manhattan wouldn’t be the same without them! Delicious Oregon cherries aren’t just enjoyed by the lucky people who call the Pacific Northwest their home, they are shipped worldwide and enjoyed by people everywhere. With the season being only a few months, I like stocking up and freezing some for later use to extend my eating pleasure.

We of course know cherries are perfect in pies or tarts or as a juicy sweet snack on their own. They shine in savory dishes too, especially this Persian Jewel Rice. This is a weeknight friendly version of this dish that comes together easily. For Persians, mostly known today as Iranians, rice is a major part of the cuisine. This Middle Eastern dish is so colorful and tasty. It’s one of those dishes that you put on the dinner table and people ooh and ahh instantly. The basmati rice is flavored with caramelized onions, cherries, nuts, an array of spices and saffron. If you don’t have saffron or don’t care to buy it (it is the most expensive spice in the world), please don’t let that stop you from making this dish. You can substitute with the more economical turmeric to get that lovely golden hue and earthy flavor.

Persian Jewel Rice

2 cups basmati rice, washed and rinsed

1 teaspoon saffron threads, steeped in 3 tablespoons of hot water or 1 teaspoon turmeric powder

3 tablespoons butter plus 1 tablespoon butter to toast nuts

1 medium yellow onion, sliced into thin half moons

2 medium carrots, peeled and cut into 1-inch long matchsticks

Peel of half of a medium orange, finely julienned

1 teaspoon cinnamon

¾  teaspoon ground cardamom

1  teaspoon ground cumin

1 teaspoon sea salt plus more to taste

3 ½ cups hot water

½ cup toasted almonds, chopped

½ cup toasted pistachios

2 cups of cherries, pitted and roughly chopped

½ cup of pomegranate seeds, optional

In a large skillet over medium heat, melt three tablespoons of butter. Add the onion and a few pinches of salt. Saute, stirring occasionally, until golden brown. This will take about six minutes.

Stir in the carrots and orange peel. Saute for two minutes. Remove from the heat and set the skillet aside.

In a large heavy bottomed pot, place the rinsed drained rice. Add the cinnamon, cardamom, cumin and one teaspoon of salt. Pour over three and a half cups of hot water. Stir to combine. Place the pot over high heat and bring the rice to a boil. Once boiling, stir and turn the heat down to low. Cover and simmer rice for 15 minutes, then remove the pot from the heat and let it sit covered for 10 minutes.

While the rice is resting, melt one tablespoon of butter in a small skillet over medium low heat. Add nuts. Saute stirring frequently until the butter and the nuts are fragrant (you can smell them). This will take about two minutes. Toasting the nuts simply intensifies their flavor.

Uncover the pan of rice and drizzle the saffron water over or if using turmeric, sprinkle the turmeric over the rice. Gently stir the rice to incorporate the saffron or turmeric. Not all the rice will turn yellow and that’s ok.

Add the toasted nuts, cherries and onion and carrot mixture to the rice. Gently stir everything to combine. Taste and add more salt if needed.

Place the rice in a serving bowl and sprinkle the pomegranate seeds over it, if using.