Delicious Iranian Traditional Sour Cherry Rice. Authentic Recipe of Albaloo Polo.

Agoralia Recipes Traditional Authentic Dishes v017

Things to know about Albaloo Polo Recipe

Albaloo is wild cherries and polo is pilaf, a style of cooking rice used in Iran. Traditionally cherry polo is made at parties as a side dish or dessert. It’s a very easy but colorful recipe. Cheery gives a beautiful pink shade to white rice and the use of saffron also enhances the color gradient so this dish looks impressive. The sweet but tangy flavor of cherries provides a very refreshing tone. Albaloo polo is considered a side dish, mostly cooked at family gatherings. For a savory touch, it can be served with a variety of kebabs. You can also pair it with meatballs or stews or a simple puree.


Agoralia Recipes Traditional Authentic Dishes v017

Delicious Iranian Traditional Sour Cherry Rice. Authentic Recipe of Albaloo Polo.

Local Recipe Name with Local Characters: پلو‎ آلبالو
User submitted Recipe
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— General Atributes of This Recipe:

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Difficulty Easy to Cook
Price Level Cheap
Main Ingredient Group Fruits, Grain – Seeds, Rice
Spice Level No Spicy Recipes
Main Cooking Method Boiled, Boiled (Simmering), Steaming
Occasional Cooking Weekend Family Meal Recipes

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Servings 4 People
Calories / Serving 1124 kcal

Ingredients
 

  • 3 cups Basmati Rice White
  • 1 tbsp Salt For the rice
  • 1000 grams (2.2 lb) Cherry
  • 1 pc Onion Large
  • 1 pinch Saffron Powder
  • 4 tbsp Water Warm, for the saffron
  • cup Pistachio Chopped
  • cup Almond Slivered/chopped
  • 300 grams (10.58 oz) White Sugar – Regular Sugar – Granulated Sugar
  • 3-4 tsp Oil
  • 2 tsp Butter

Instructions
 

Saffron

  • Mix the saffron powder with warm water and set aside.

Cherry Mixture

  • Remove cherry kernels, and wash cherries.
  • In a pan over medium heat, add cherries and sugar.
  • Let it simmer and cook for about 10 minutes.
  • Then remove the cherries with the help of a slotted spoon and cook the sugar syrup for another 5 minutes until it thickens.
  • Add the butter to the syrup and cook.

Rice

  • Soak rice in cool water with salt after washing for 30 minutes. Drain.
  • Fill half of the pot with water and bring to a boil.
  • Add rice and cook for 7-10 minutes or until rice grain is soft at the ends but still hard in the center.
  • Drain with a colander and run cool water over it.

Layering

  • Take a large pot and add oil or some slices of lavash bread to prepare tahdig.
  • Make a layer of rice then add cooked cherries.
  • Add another layer of rice and then pour cherry juice and oil mixture on the rice layer.
  • Then add diluted saffron at the top.
  • Cover the pot with a kitchen towel and cook for 45 minutes over very low heat.
  • Transfer to a platter and garnish with almonds and pistachios.

NOTES

  • You can use both fresh and canned cherries. Although traditionally sour cherries are used.
  • Use of butter and nuts is optional.
RECIPE VARIATIONS:

Albaloo polo is also made with yogurt tahdig. It has yogurt mixed with rice as the crusty base.

SERVE WITH:

Serve with chicken stew, a variety of kebabs, or meatballs.

— Specific Atributes of This Recipe:

Healthy Diet Recipe Healthy Recipes
Seasonal Cooking Autumn Recipes, Spring Recipes
Religious Cooking Halal Recipes

Nutrition

Calories: 1124kcalCarbohydrates: 231gProtein: 17gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 5mgSodium: 1769mgPotassium: 910mgFiber: 10gSugar: 108gVitamin A: 265IUVitamin C: 18mgCalcium: 117mgIron: 3mg
Keyword Albaloo Polo Recipe, Traditional Iranian Sour Cherry Rice, پلو‎ آلبالو
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