Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, persian sour cherry pilaf (albaloo polo). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

In a pot with deseeded cherries add sugar. Place a plate under a colander and place the cherries in the colander and allow the juice drain. Albaloo Polo Majlesi is served with chicken or meat, and use fresh sour cherries in its original and traditional order. Albaloo Polo is one of the most delicious Iranian cuisines served at parties.

Persian sour cherry pilaf (Albaloo polo) is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Persian sour cherry pilaf (Albaloo polo) is something which I’ve loved my entire life.

To get started with this particular recipe, we must first 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 that.

The ingredients needed to make Persian sour cherry pilaf (Albaloo polo):

1. Prepare Ingredients
2. Prepare 3 cups Persian rice or Basmati rice
3. Prepare 5 cups sour cherries
4. Get 1/2 cup white sugar
5. Prepare 1 tsp each spices: cardamom, cinamon, cumin, dried rose petal powder, nutmeg
6. Make ready 1 tbsp saffron water
7. Make ready 1 tbsp salt
8. Take 1 tbsp Ghee oil or regular butter
9. Take For tahdig (bottom of rice)
10. Take 1/2 cup vegetable oil
11. Make ready 1/4 cup water
12. Get 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 polo (Persian: آلبالو پلو‎) is an Iranian dish of rice and sour cherries usually served with chicken or koobideh kebab or some form of stew (Khoresht). In Persian, Albaloo means cherry, or more specifically morello cherry. Polo is a style of cooked rice, known in English as pilaf.

Steps 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

In Persian, Albaloo means cherry, or more specifically morello cherry. Polo is a style of cooked rice, known in English as pilaf. The herbs and spices used in this variation of polo vary, but typically include advieh, and saffron. 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.

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