Albaloo Polo (Persian Sour Cherry Rice)
User Reviews
5
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Prep Time
35 mins
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Cook Time
45 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
621 kcal
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Course
Main Course
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Cuisine
Persian
Albaloo Polo (Persian Sour Cherry Rice)
Description
Albaloo Polo uses basmati rice parboiled until tender yet firm, then layered in a pot alternately with cooked sour cherries and their thickened syrup. Bloomed saffron imparts a fragrant aroma and vibrant color. Lavash bread lines the pot’s bottom to create a golden, textured tahdig crust during steaming. The meatballs are seasoned with kosher salt, black pepper, and turmeric, then cooked in oil, providing a savory complement to the tart rice.
The dish has a combination of sweet, sour, and savory elements, with the jeweled colors of sour cherries and nuts adding to the visual appeal. The almonds and pistachios bring a crunchy contrast in texture. Albaloo Polo is typically served as a main course alongside the meatballs, suitable for festive or family meals.
Use authentic sour cherries, as they contribute the right tartness and size. Adjust sugar to taste if a sweeter result is preferred. Toasting the pistachios and almonds before garnishing enhances their flavor. Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months, reheating gently when needed. Proper rice washing and boiling ensure a non-sticky ideal texture.
Ingredients
- 1/4 tsp saffron ground
- 1 lb sour cherry cleaned and pitted
- 3/4 cup granulated sugar
- 2 cups basmati rice
- 1 tbsp kosher salt
- 1/4 cup vegetable oil or any other neutral flavored oil
- 1 lavash bread
- 4 tbsp butter
Meatballs
- 1 lb ground beef
- 1 medium yellow onion
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp Turmeric
- 3 tbsp vegetable oil or any other neutral flavored oil
Garnish
- 2 tbsp pistachios slivered
- 2 tbsp almonds slivered
Instructions
- Sprinkle the saffron over 2 cubes of ice and let it melt. This will be your bloomed saffron.
- Place the sour cherries and sugar in a saucepan over medium heat and cook for 15 minutes until the cherries have softened but have kept their shape. Remove them from the sauce pan and simmer the syrup for another 10 minutes to thicken. Turn the heat off and set it all aside.
- Wash the basmati rice a few times to get rid of the excess starch. Bring a pot of water to boil and add the salt. Add the rice and boil for 6 to 7 minutes. You'll know the rice is ready once you can break it between your fingers but the middle is still firm. Drain and quickly rinse with running cold water to stop the cooking process.
- Pour the oil into the same pot and place the lavash pieces at the bottom of the pot. Add 1/3 of the rice to the pot and top it with 1/2 sour cherries as well as 4-5 tablespoons of the syrup. Add another 1/3 of the rice and the remaining sour cherries and 4-5 tablespoons syrup followed by the remainder of the rice and another 3 tablespoons of the syrup. With the end of a wooden spoon, poke 5 holes into the rice for the moisture to escape.
- Melt the butter with 1/2 cup water in a saucepan over medium heat. Pour it all over the rice and around the edges. Wrap the lids in a kitchen towel and place it on the pot. Cook over medium low heat for 30 to 40 minutes until the rice is fluffy and tender.
- Meanwhile, make the meatballs. Grate the onion and squeeze it well to get out all the excess juice. Discard the juice and mix the grated onion with the ground beef, salt, pepper and turmeric, Make small meatballs about 1 inch in diameter. Heat the oil in a large nonstick pan over medium heat and sear the meatballs for about 10 minutes so they're fully cooked and golden brown on all sides.
- Once the rice is ready, turn the heat off and let it sit for 10 minutes. Gently fluff it, reserve 1/2 cup of the rice, mix it with bloomed saffron and transfer the rest to a serving platter. Arrange the meatballs on the platter and top the sour cherry rice with saffron flavored rice, slivered almonds and pistachios.
Notes
- Use genuine sour cherries to achieve the correct tart flavor and size; regular cherries are not recommended.
- Adjust sugar according to sweetness preference; the given amount balances sour and sweet.
- To enhance flavor, sauté pistachios and almonds before sprinkling on the finished rice.
- Only use basmati rice for this recipe; other rice types may not yield ideal texture.
- Store leftovers in an airtight container refrigerated for up to 4 days or freeze for up to 3 months; thaw in the fridge and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 72g | 24% |
| Protein | 15g | 30% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 1286mg | 54% |
| Potassium | 375mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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