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.
Delicious Iranian Traditional Sour Cherry Rice. Authentic Recipe of Albaloo Polo.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 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
- ⅓ cup Pistachio Chopped
- ⅓ cup Almond Slivered/chopped
- 300 grams (10.58 oz) White Sugar – Regular Sugar – Granulated Sugar
- 3-4 tsp Oil
- 2 tsp Butter
- Mix the saffron powder with warm water and set aside.
- 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.
- 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.
- 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.
- You can use both fresh and canned cherries. Although traditionally sour cherries are used.
- Use of butter and nuts is optional.
— Specific Atributes of This Recipe:
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