Persian rice with sour cherries (Albaloo polo)

Sour cherry or Morello cherry is called ‘ Albaloo’ in Persian language. Iranian housewives make different things with albaloo such as: sour cherr juice, hot and cold drinks, jam and stew, cake and cookies. One of the Iranian famous rice dish is called Alballoo polo/pilaf which is made with sour cherries, spices and different meats such as: beef, lamb, or chicken and meat balls.

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The spices used in this pilaf vary but typically include Persian saffron and cinnamon. In Iranian cuisine there are wonderful mild sweet dishes such as: Fesenjan, Jewelled rice, Basterma pilaf, Albaloo polo and . And, and………….

Albaloo polo is mind blowing rice dish with combination of sweet/tangy taste. It’s moist and fluffy with plenty of morello cherries.

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Ingredients

  • 4 cups sour cherries
  • 3 cups rice
  • 1/3 cup white sugar
  • 4 tbsp unsalted butter
  • 300 g chicken breast or thigh, cooked
  • 1 tsp cinnamon powder
  • ½ tsp cardamom
  • 2 tbsp Persian saffron water
  • Salt and pepper to taste
  • Vegetable oil

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How to make???

Wash the rice 2-3 time. Soak the rice in salted water for an hour. Meanwhile, Place deseeded cherries in a pan. Add sugar and simmer gently over low heat for 10 minutes. Then place the cherries in a colander and let to drain the juice.

Melt the butter in a pan. Add cinnamon, cardamom, pepper, 1 tbps saffron water and stir. Then add cooked chicken to the butter and fry for 5 minutes. In this point, toss in the cherries and fry for 5 minutes more and set aside.

Pour in water into a pot and bring it to a boil. Drain the salted water of rice and add the rice to the boiling water and simmer for 8-10 minutes. Drain the rice in a colander and rinse the rice with cold water.

Add some oil to the pot, place a tortilla bread over the oiled base. Place some rice over the bread, then place half of the cherries and chicken mixture. Repeat until the rice and cherries mixture are used up.

Pour some saffron water, and albaloo juice over the rice. Place pieces of butter top of the rice. Cover the pot with a lid and cook for 20 minutes on medium to low heat.

Serve the rice in a plate along with the crispy tortilla from bottom of the pot that is called ‘ Tahdig’ in Farsi.

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Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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