Persian sour cherry and saffron baked rice

2 c basmati rice, washed three times and soaked in water for 30 minutes
2 tbsp butter
A quarter of a white onion, finelu chopped
Large pinch of saffron, soaked in 2 Tbsp water
1 can sour cherries, lightly sugared and drained
3.5 c boiling water (I measured into a tea kettle and boiled in there)

Preheat oven to 350
Melt butter in 10" cast iron skillet, sweat onions til soft, add a pinch of salt.  Remove from heat
Add in soaked rice (drained), cherries, and saffron (with water), salt with a pinch of salt (yes, for the second time)
Add in boiling water

Cover with a sheet of tinfoil and then with heavy lid, bake for 30 minutes. Let it rest for a few minutes after you take it out.