In Farsi “Albaloo” means sour cherry and “polo” means rice. Albaloo Polo or Cherry pilaf is an Iranian main dish made of Persian rice and sour cherries with a sweet and sour taste. This easy dish is mainly prepared for family gathering events.
What are the Ingredients?
- 4 cups Persian rice
- 10 cups water
- 1/2 cup oil
- 2 tablespoons salt
- 600g minced meat
- 2 onions
- 2 tablespoons olive oil/butter
- 1/2 teaspoon of turmeric
- 300g sour cherries
- 150g sugar
- 50g soaked slivered almonds
- 50g soaked slivered pistachio
|Preparation time: 20 minutes||Cooking time: 60 minutes||Cooking method: cooking|
|Cooking Skills: Intermediate||Meal: Lunch/dinner||Suitable for: 4 people|
How to prepare Albaloo Polo?
Step 1: Preparing Ingredients
Rinse and soak the rice in salted water for at least 2 hours.
Pit the sour cherries and put them in a saucepan with the sugar and simmer over very low heat for 30 to 40 minutes.
Soak slivered almonds and pistachios in a bowl.
Step 2: Preparing Rice
Fill a large nonstick saucepan with 10 cups of water, and add oil and salt. Bring to a boil over high heat. Add the rinsed rice to the boiling water, and continue cooking over medium to high heat. Stir occasionally. After 5-6 mins. scoop some rice grains from the water using a slotted spoon. Break on grain in half to make sure it is al dente. Turn off the heat, drain the rice into a colander and rinse with cold water. Set aside.
Step 3: Preparing Meatballs
Grate the onions in a salad bowl and mix them with minced meat, turmeric, salt, and pepper. Form small meatballs and fry them in a pan. Put them aside.
If you prefer to use chicken breast, chop the onions and put them in a frying pan. Add some oil and diced chicken breast, salt and pepper, and some saffron. Stir fry till the chicken become golden brown. Put them aside.
Step 4: Mix Polo
Place the empty nonstick saucepan back onto the stovetop over medium heat. Add oil, water, and saffron, and stir. Put 1/3 of the drained rice into the pot add 1/2 cherry mix and 1/2 of meatballs/chicken breast. Repeat one more time and put the rest of the rice on top and shape it into a pyramid. Wrap the lid with a clean cotton towel. Place the lid tightly. Reduce the heat and simmer for 45 minutes.
Step 5: Serve
Scoop the rice from the pot with a wide spatula, making sure not to disturb Tadig (the crust that formed on the bottom of the pot). Serve the rice on a flat serving platter and again shape them into a pyramid. Sprinkle the almonds and pistachios over the dish.
Turn the Tadig out into a flat platter by inverting the pot or cutting it into pieces and serve around the rice.
Delicious Iranian Side Dishes
How to brew Saffron?
Different types of Tadig