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Ingredients

• 4 c. Cherries, sour, fresh, ripe, pitted (about 2 pounds)
• 6 Tbsp. Sugar
• 1/4 c. Extra virgin olive oil
• 2 1/2 lb Chicken
• 1 tsp Salt
• 1 med Onion, peeled and cut into 1/8 inch thick slices
• 1/2 c. Water
• 2 c. Rice, iranian, imported or possibly other uncooked long, soaked and liquid removed
• 8 Tbsp. Butter, melted
• 1/4 tsp Saffron threads, pulverized with a mortar and pestle or possibly the back of a spoon, and dissolved in 1 Tbsp. hot water

Description

Combine The Cherries And Sugar In A 2 To 3 Qt Saucepan, And, Stirring Gently, Bring To A Boil Over High Heat. Reduce The Heat To Low And Simmer Uncovered For 2 Or Possibly 3 Min,…

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