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Albaloo Polo: Iranian Rice with Cherries and Meat
Iranian rice with sour cherries

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Albaloo Polo: Iranian Rice with Cherries and Meat
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Ingredients
Adjust Servings:
300g Morello Cherries
150g Sugar
600g Chicken breast or thighs
2 Onions
200g Minced Meat
For the rice (polo)
2 tablespoons Olive oil
200g Basmati rice
1 teaspoon Salt
50g Slivered almonds
1 teaspoon Saffron
  • 30min
  • Serves 4
  • Medium

Ingredients

  • <

    For the rice (polo)

Directions

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Albaloo Polo (آلبالو پلو) is an Iranian dish that consists of Persian rice and Morello cherries, having a tangy taste. This morello cherry rice is very popular in Iran and Persian countries!

“Albaloo” literally means “sour cherries” in Farsi and “polo” means “rice”.

In this Albaloo Polow recipe, we add ground meat to it so that it is a complete meal. However, you can also make this recipe without meat and accompany it with grilled meat or fish.

When to cook Albaloo Polo?

This dish is mostly prepared in late spring and early summer to have fresh cherries to enhance this delicious Iranian rice. You can also freeze the cherries to enjoy this dish all year round!

The recipe for Albaloo Polo is an adaptation of Shirin polo and Morasa polo which are festive dishes (New Year, wedding or special occasions).

The health benefits of Morello cherries

These sour cherries are full of antioxidants and nutrients and are a good way to prevent cancer. They are cooked in the traditional Persian way, layered inside the rice.

Albaloo is the Farsi word for morello cherries, which are highly prized in Iranian cuisine due to their intense flavor.

What to serve with your Albaloo Polo?

This tasty and nutritious dish is usually served with Koobideh, saffron chicken or meatballs called “gel gheli”. Not to mention the traditional Iranian bread: lavash.

You want a dish that changes from the ordinary? Then do not hesitate and get in the kitchen to make a superb Albaloo Polo!

 

Steps

1
Done

Preparation or Cherries

Pit your morello cherries. If you are using frozen sour cherries that have already been pitted, let them thaw.

2
Done

Cooking Cherries

Mettez vos cerises griottes dénoyautées et le sucre dans une casserole et laissez mijoter à feu très doux pendant 30 à 40 minutes.

3
Done

Preparation of saffron water

Meanwhile, in a bowl or cup, dilute your saffron in 2 tablespoons of boiling water. Let stand for 20 to 30 minutes.

4
Done

Meat Preparation

Heat a little butter or a little oil in a frying pan and sauté the chicken and a chopped onion for a few minutes and reserve the preparation.

5
Done

Minced Meat Preparation

In a large salad bowl, mix the minced meat, a finely chopped onion and add salt and pepper to your liking. Form small meatballs and cook them in the pan.

6
Done

Preparing Rice (Polo)

In a saucepan, heat a little olive oil, add the 200g of rice and mix with a little salt until the rice is pearly. (like a risotto!) Then add boiling water, cover and simmer over low heat for about twenty minutes. Be careful not to remove the lid during the whole cooking!

7
Done

Add Saffron Water to the rice

After 20 minutes of cooking, remove the rice from the heat and pour in the saffron water. Cover the pan with a clean tea towel and cover it. Leave to rest for ten minutes.

8
Done

Your Homemade Albaloo Polo is ready!

And There you go ! You have made a delicious homemade Albaloo Polo! On a nice plate, dress your saffron rice, add your cooked morello cherries, the minced meatballs and the chicken. You can add slivered almonds and barberry if you wish!
Enjoy!

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