Albaloo Polo (Sour Cherry Rice)

Albaloo Polo is a fragrant and beautiful rice dish made with sour cherries and topped with saffron rice, almonds and pistachios. It is a sweet and sour dish that can be served with these fabulous lamb meatballs, chicken or even ham.

Course Main Course

Cuisine Persian

Keyword albaloo polo, sour cherry rice

Prep Time 30

Cook Time 1 30

Total Time 2

Servings

Calories 356kcal

Author Laura Bashar | Family Spice

Ingredients

Rice Ingredients

¼ teaspoon ground saffron steeped in 1 TBS hot water
14 ounces sour cherries
½ cup sugar
2 cups rice
1 tablespoon salt
2 tablespoon butter
1 tablespoon almond slicers
1 tablespoon chopped pistachios

Meatball Ingredients

1 lb lamb
¼ cup chopped green onions
2 tablespoon fresh parsley
1 tablespoon fresh mint
1 egg
½ teaspoon turmeric
¼ teaspoon cinnamon
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon extra virgin olive oil

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Instructions

In a medium-sized bowl soak rice in water. Gently wash the rice by stirring rice in water with your hand. Pour out water and repeat two more times. After washing rice a third time, rinse and then cover with water and soak.
In a small bowl combine crushed saffron with 1 tablespoon hot water and set aside.
If using fresh sour cherries, clean and pit them. If using frozen cherries, thaw first.
Place cherries in a saucepan and sugar then cook on medium-low heat for 15 minutes. Strain out cherries.
Continue cooking until juices are syrupy. Return cherries to syrup then remove from heat and reserve.
In a large non-stick pot add 6 cups of water and 1 tablespoon salt and bring to boil. When water has come to boil, pour out water in the bowl containing the soaking rice. Add strained rice to the boiling water.
When water comes to boil again and rice floats to the top of the pot (approx. 6 minutes), pour contents of the pot into a fine colander.
Return pot to the stove over medium heat. Add 2 tablespoon butter and 1 teaspoon of saffron.
When butter has melted, add enough rice to cover the bottom of the pot. Mix with saffron butter then gently spread flat in the bottom of the pot.
Scatter about ⅓ of the rice over this buttered layer. Spoon ⅓ of sour cherries over the rice, using some of the syrup but not a lot. Repeat layering in rice and sour cherries until all of the cherries and rice are in the pot.
Reserve leftover syrup.
Using the handle of a long wooden spoon, poke a hole down to the bottom of the pot. This allows the steam out.
Cover the lid of your pot with a clean towel or several paper towels, and set firmly over your pot to prevent steam from escaping. Reduce heat to low and continue cooking the rice for 45 minutes.
While rice is cooking, prepare the meatballs. Mix ingredients (except for the oil) together in a large mixing bowl. Scoop out enough meat to form a 1-inch meatball, approximately 20.
Once all meatballs have been formed, heat a large pan over medium high heat and add oil. When oil is hot, begin frying the meatballs until browned all over. This will take about 10-15 minutes.
Transfer meatballs to a large bowl. Mix in 1-2 tablespoons of reserved cherry syrup and coat the meatballs evenly.
When rice is done cooking, scoop out about ½ cup of cooked rice and transfer to a bowl. Stir in saffron water and mix until golden.
Scoop out the rest of the rice onto a serving platter and top with saffron rice.
Break up the tahdig (crust) and place around the rice. Arrange the meatballs on the serving platter. Garnish with almonds and pistachios and serve.

Notes

Serving suggestions: You can also serve the rice with koobideh kabob (ground meat kabob) or jujeh kabob (chicken kabob).

Cooking tips: You can use fresh or frozen sour cherries.

TO STORE: Store any leftover rice and meatballs in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. I personally don't like how the rice texture changes when thawed after freezing, so I don't freeze it. Meatballs can be frozen without any issues. Either way, transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

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