| Ingredients | |
| 1 | 1 Jar, preserved morello cherries |
| 2 | 2-4 Tablespoons, sugar |
| 3 | 3-4 Tablespoons, slivered almonds, roasted |
| 4 | 3-4 Teaspoons, dissolved saffron |
| Method | |
| 1 | Drain the cherries and place in a frying pan. Add the sugar and allow to reduce on low heat. |
| 2 | Cook until the cherries are softened and the juice turns into a t hick syrup (about 10 minutes). |
| 3 | Once the rice has been drained, mix half of the rice with cooked cherries and the other half with saffron. |
| 4 | Layer the rice in a pot to steam and follow the rest of the instructions. |
| 5 | You can alternatively mix the cooked cherries with cooked rice |
| 6 | If you are using fresh cherries, remember to add more sugar and cook it longer. |
