Persian Lamb Chops with Sour Cherry Rice

While putting together Easter and Mother's Day menus, I came across this dish posted by "Hummingbird" on one of the eGullet forums. I'll be changing the lamb to pork tenderloins for my Mother's Day menu. Despite growing some terrific lamb here in the Mid-west, Mid-westerners don't consume much of it. Likewise, in Iran, where this dish would have originally developed, no one would ever make it with pork. I also will not be calling the dish Persian-after all we are practically at war with these people. The dish will be retitled "Cherry Wine glazed Pork Tenderloin" (because I'm adding cherry wine to the sauce) with cherry rice pilaf. Or maybe I should drop the pilaf part and just call it cherry rice-some people might think pilaf is "too French sounding" . Whatever it ends up being called, it is quite a savorous combination of vittles.

This recipe calls for sour or tart cherries-not the sweet ones-canned or jarred in juice or light syrup.

Marinade

1 cup yogurt

1/4 cup honey

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 clove of garlic, minced

2 Tablespoons chopped fresh ginger

Freshly ground black pepper

Combine all of the ingredients and marinate the chops a couple of hours or overnight. Hummingbird used leg of lamb, not chops, and she roasted it rather than grill it. This is enough marinade to cover 8 thick cut chops or a leg of lamb.

I grilled the chops over a medium fire. You have to be careful of flare-ups and not getting the fire too hot as the honey in the marinade burns easily.

Cherry Rice

1/4 cup carrots, small dice

1/4 cup shallot, small dice

1/4 cup celery, small dice

1/2 cup sour cherries, drained

1/4 cup butter

1 1/2 cups Jasmin rice

3 cups of water

1 teaspoon sugar

Salt and pepper

1/4 cup chopped pistachios

Melt the butter in a Dutch oven with a tight fitting lid, abd saute the vegetables and cherries for about 5 minutes until they are soft, but not browned.

Add the rice and stir to thoroughly combine, continue to cook until the rice becomes opaque and milky-two to three minutes longer.

Add the water and seasoning and bring the pot to the boil, cover and place in a 350 degree pre-heated oven. Bake for 20 to 25 minutes until the liquid is absorbed and the rice is tender and fluffy.

Top with chopped pistachios and serve.

Cherry Wine Glaze

2 Tablespoons shallots, minced

1/2 cup sour cherries, drained

1/2 cup cherry juice

1 cup cherry wine

1/2 cup butter, cut into small cubes

In a saute pan, bring the shallots, cherries, juice, and wine to the boil, and reduce until the liquid is syrupy, mount the glaze with the butter and serve-this glaze does not hold, serve immediately.