Albaloo Polo Recipe (Persian Sour Cherry Rice)

Albaloo polo is Persian sour-cherry rice: fluffy basmati is layered with tart cherries, saffron, and a controlled amount of cherry syrup. This version includes small meatballs; chicken is a common alternative. The key is to keep the cherries intact and the rice separate rather than wet and sticky.

Ingredients

• 3 cups (about 555 g) basmati rice
• 500 g (1.1 lb) pitted sour cherries, fresh or frozen and thawed
• 3/4 cup (150 g) granulated sugar, plus more only if the cherries are extremely tart
• 10 oz (300 g) ground beef or lamb
• 1 small yellow onion, finely grated and firmly squeezed dry
• 1 tsp fine salt, divided, plus salt for the rice water
• 1/2 tsp ground black pepper
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp saffron threads, finely ground and bloomed in 3 tbsp hot water
• 3 tbsp neutral oil, divided
• 2 tbsp unsalted butter
• 2 tbsp slivered pistachios or almonds, optional

Instructions

1. Rinse the rice until the water is mostly clear. Soak it in salted water for 1 hour, then drain. Bloom the saffron while the rice soaks.
2. Combine the pitted sour cherries and sugar in a wide saucepan. Rest 10 minutes, then cook over medium-low heat for 5 to 8 minutes, stirring gently, until the sugar dissolves and the cherries soften without collapsing. Strain; reserve both cherries and syrup.
3. Mix the ground meat with the squeezed onion, 1/2 teaspoon salt, pepper, and turmeric. Form small meatballs about 2.5 cm (1 inch) wide. Brown them in 1 tablespoon oil over medium heat for 8 to 10 minutes, turning until cooked through to 160°F / 71°C.
4. Bring a large pot of well-salted water to a boil. Add the soaked rice and boil for 6 to 8 minutes, until each grain is flexible outside but still has a firm center. Drain and rinse briefly with lukewarm water.
5. Add the remaining oil to a clean heavy pot. Add your preferred tahdig base, then build loose layers of rice, cherries, meatballs, a little cinnamon, and small spoonfuls of cherry syrup. Do not soak the rice with syrup. Mound the rice and make several steam vents.
6. Cover and cook over medium heat for 8 to 10 minutes until steam builds. Wrap the lid in a clean towel, reduce heat to low, and steam for 45 to 50 minutes.
7. Mix a portion of rice with bloomed saffron. Gently combine the remaining rice with cherries and meatballs, then garnish with saffron rice, reserved cherries, butter, and optional nuts. Serve promptly.

Choosing sour cherries

Use tart sour cherries, also called Morello cherries. Frozen fruit works well after thawing and draining. Sour-cherry preserves can work in an emergency, but reduce or omit added sugar and drain excess syrup so the rice does not become sticky. Sweet cherries need much less sugar and produce a different balance.

How to keep the rice fluffy

• Stop parboiling while the center of each grain is still firm.
• Drain the cherries and add syrup sparingly between layers.
• Keep the rice layers loose; do not press them down.
• Once steam forms, use low heat and a towel-wrapped lid to control condensation.

Chicken variation

Replace the meatballs with cooked saffron chicken thighs or drumsticks. Cook the chicken separately until it reaches 165°F / 74°C, then serve it beside the rice or layer boneless pieces into the pot.

Albaloo polo video

Frequently asked questions

Can I make albaloo polo without meat?

Yes. Omit the meatballs and serve the rice as a vegetarian main or side. Check that any butter or accompaniments fit your diet.

Why did my rice turn mushy?

The rice was probably parboiled too long or layered with too much cherry syrup. Drain both rice and cherries thoroughly and keep the syrup for restrained seasoning and garnish.

Can I freeze albaloo polo?

You can freeze cooled portions promptly in airtight containers. Reheat to 165°F / 74°C; the cherries will soften somewhat and tahdig will lose its crispness.

Albaloo polo recipe card

Albaloo Polo (Persian Sour Cherry Rice)

Recipe by Ferdos

5.0 from 1 vote

Course: Main courseCuisine: PersianDifficulty: Medium

Servings

6

servings

Prep time

1

hour 

25

minutes

Cooking time

1

hour 

15

minutes

Total time

2

hours 

40

minutes

Fluffy Persian basmati rice layered with tart sour cherries, saffron, and small meatballs.

Ingredients

• 3 cups (about 555 g) basmati rice

• 500 g (1.1 lb) pitted sour cherries, fresh or frozen and thawed

• 3/4 cup (150 g) granulated sugar, plus more only if the cherries are extremely tart

• 10 oz (300 g) ground beef or lamb

• 1 small yellow onion, finely grated and firmly squeezed dry

• 1 tsp fine salt, divided, plus salt for the rice water

• 1/2 tsp ground black pepper

• 1/2 tsp ground turmeric

• 1/4 tsp ground cinnamon

• 1/4 tsp saffron threads, finely ground and bloomed in 3 tbsp hot water

• 3 tbsp neutral oil, divided

• 2 tbsp unsalted butter

• 2 tbsp slivered pistachios or almonds, optional

Directions

• Rinse the rice until the water is mostly clear. Soak it in salted water for 1 hour, then drain. Bloom the saffron while the rice soaks.
• Combine the pitted sour cherries and sugar in a wide saucepan. Rest 10 minutes, then cook over medium-low heat for 5 to 8 minutes, stirring gently, until the sugar dissolves and the cherries soften without collapsing. Strain; reserve both cherries and syrup.
• Mix the ground meat with the squeezed onion, 1/2 teaspoon salt, pepper, and turmeric. Form small meatballs about 2.5 cm (1 inch) wide. Brown them in 1 tablespoon oil over medium heat for 8 to 10 minutes, turning until cooked through to 160°F / 71°C.
• Bring a large pot of well-salted water to a boil. Add the soaked rice and boil for 6 to 8 minutes, until each grain is flexible outside but still has a firm center. Drain and rinse briefly with lukewarm water.
• Add the remaining oil to a clean heavy pot. Add your preferred tahdig base, then build loose layers of rice, cherries, meatballs, a little cinnamon, and small spoonfuls of cherry syrup. Do not soak the rice with syrup. Mound the rice and make several steam vents.
• Cover and cook over medium heat for 8 to 10 minutes until steam builds. Wrap the lid in a clean towel, reduce heat to low, and steam for 45 to 50 minutes.
• Mix a portion of rice with bloomed saffron. Gently combine the remaining rice with cherries and meatballs, then garnish with saffron rice, reserved cherries, butter, and optional nuts. Serve promptly.

Recipe Video

For another jeweled Persian rice with a broader fruit-and-nut garnish, compare Morasa Polo.

Sources

• Penn State WPSU World Kitchen: Albaloo Polo
• Martha Stewart: Albaloo Polo