Persian sour cherry pilaf (Albaloo polo)
Persian sour cherry pilaf (Albaloo polo)

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, persian sour cherry pilaf (albaloo polo). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Albaloo polo (Persian: آلبالو پلو‎) is an Iranian side dish of rice and sour cherries usually served with chicken, koobideh, or other types of kebab as well as some form of stews (khoresht). In Persian, albaloo is morello cherry; polo is pilaf, a style of cooked rice. As much as I love Albaloo Polow I never order it when going to restaurants because it seems like they always take Sour Cherry preserve, add some This was my first time making Albaloo Polow and I was pretty happy with the results.

Persian sour cherry pilaf (Albaloo polo) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Persian sour cherry pilaf (Albaloo polo) is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have persian sour cherry pilaf (albaloo polo) using 13 ingredients and 42 steps. Here is how you can achieve it.

The ingredients needed to make Persian sour cherry pilaf (Albaloo polo):
  1. Make ready Ingredients
  2. Prepare 3 cups Persian rice or Basmati rice
  3. Make ready 5 cups sour cherries
  4. Take 1/2 cup white sugar
  5. Make ready 1 tsp each spices: cardamom, cinamon, cumin, dried rose petal powder, nutmeg
  6. Prepare 1 tbsp saffron water
  7. Make ready 1 tbsp salt
  8. Get 1 tbsp Ghee oil or regular butter
  9. Make ready For tahdig (bottom of rice)
  10. Take 1/2 cup vegetable oil
  11. Take 1/4 cup water
  12. Prepare 2 tbsp plain yogurt
  13. Get 2 tbsp saffron water

Sour cherry is one of the richest antioxidants source along with blackberry, strawberry and raspberry. Albaloo or sour cherry has cancer prevention factors. Pilaf with sour cherries is a Persian dish called "Albaloo Polo". It is a delicious combination of sour cherries, rice and saffron.

Instructions to make Persian sour cherry pilaf (Albaloo polo):
  1. In a pot with deseeded cherries add sugar. Simmer for 15 minute over low heat.
  4. Place a plate under a colander and place the cherries in the colander and allow the juice drain.
  5. Melt the Ghee or butter in a pan, add spices and sauté for 1 minute and remove from the heat.
  8. Add cherries and saffron water. Gently mix with spices.
  9. Wash the rice and soak in salted water (1tbsp salt) for an hour.
  11. Bring the water to a boil, drain the soaked rice and add the rice to boiled water. Simmer for about 10-15 minutes until slightly tender.
  12. Using a colander and drain the rice. Rinse the rice with cold tap water and drain it.
  13. Rinse the rice with cold tap water and drain it.
  14. In a bowl, Mix all ingredients for tahdig and whisk it.
  18. Add 2 cups of parboiled rice and 2tbsp of cherries and mix well (as you see in the photos).
  20. Add 2tbsp vegetable oil to the pot. Pour saffron rice into the pot.
  22. Cover this layer with half of white rice and pour cherries and cherry juice.
  24. Cover the cherry layer with the remaining of white rice and pour remains of cherry juice over the rice.
  26. Cover the pot with a napkin and a lid. Simmer for about 30 minutes over medium heat.Once rice is ready, put a plate on top of the pot and flip it over. - Serve it with chicken or beef meat.
  40. Ingredients
  41. Sour cherries
  42. Spices

Albaloo Polo (pilau with sour cherries) is not only one of the most famous foods in Shiraz in southern Iran, but is also a popular dish commonly served in formal parties. Sour cherries hit the market in summer, making it an ideal season for Iranian families to cook and eat Albaloo Polo. Albaloo (آلبالو , morello cherry) with it's deep crimson red colour and full acidity is a dream fruit. It's fascinating how Persians can have extremely sweet tooth and sour tooth. The dried form is a very The tart cherries in cooking goes very well with chicken so, a colourful pilaf and lemon chicken was.

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