500 grams rice (long-grain or basmati)
1kg of cherry (or black cherry)
1 kg brown or white sugar
1/2 teaspoon saffron
salt and black pepper
Wash the cherries and remove stones. Add sugar. Less sugar can be used f you are using cherries rather than black (sour) cherries. Bring to boil. Cook over medium heat for 15-20 minutes. Remove from heat and allow to cool. Remove any extra syrup.
Peel and thinly slice onions. Wash chicken. Add onions, salt, black pepper, and a glass of hot water, and cook over medium heat for 20-25 minutes. Allow to cool, then remove bones.
Follow instructions for preparing polow until rice is rinsed. Pour 2 spoons of cooking oil and half a glass of hot water in a pot. Follow with half of the rinsed rice and the cherries. Mix well. Cover with half of remaining rice. Spread chicken over the rice, and cover with the remaining rice. Shape into a cone. Mix 2-3 spoonfuls of cooking oil with cherry syrup and chicken juice. Pour the mix over rice. Cover the pot and cook in an oven or over low heat for about one hour.
When cooked, remove some of the rice and mix with saffron dissolved in a bit of hot water. When serving, spread saffron-rice over top.