1. Combine cumin, saffron and salt; set aside. 2. Heat butter and oil in a pot over low heat then add the onions and wilt, stirring for 5 minutes. 3. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture. 4. Add the rice and cook for 1 minute, stirring to mix well. 5. Add the broth and cherries. 6. Bring the mixture to a boil, reduce heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. 7. Fluff rice with a fork and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
