Albaloo Polo - Persian Rice With Sour Cherries
Ready In: 1 hr 25 mins
Serves: 4
Ingredients
- 5 cups fresh sour cherries
- 1⁄3 cup sugar
- 3 cups basmati rice, cooked (Persian style preferred!)
- 4 tablespoons butter
- 1 tablespoon spices, advieh (find this at a Middle Eastern Market, or you can use vegetable or chicken bouillon)
- 1 teaspoon spices, advieh (find this at a Middle Eastern Market, or you can use vegetable or chicken bouillon)
- 2 tablespoons plain nonfat yogurt
- 1 pinch saffron
- 1⁄2 tablespoon canola oil
- 2 tablespoons butter
- 1⁄2 cup pistachios, slivered
Directions
- Pit your cherries and place them in a saucepan over medium heat. Add sugar, stir, and simmer for 15 minutes.
- Place a bowl under a colander and drain the cherries.
- Return the drained juices to the pot and let reduce for about 10 minutes. (Don't worry if the end result is jelly-esque.) Set aside.
- Melt 2 tablespoons butter in your saucepan. Add 1 tablespoon advieh and stir.
- Turn off the heat and add the cherries, mixing well so they coat in the seasonings.
- In a large pot, add the yogurt, saffron, 1/2 tablespoon canola oil, and enough water to just cover the surface of the pot. Then, build your first layer of basmati rice.
- Then, place half of the cherry mixture on top of the rice. Gently stir to mix the sour cherries with the rice.
- Repeat with another layer of rice and the remainder of your cherries.
- Finish with the last layer of rice. With the back of a spatula, make some holes in the rice around the circumference of the pot, making sure to stop before the bottom layer.
- Cover and cook on high for 10 minutes.
- Meanwhile, melt 2 tablespoons butter in a small sauce pan and add 1 tablespoon of the reserved cherry syrup you made earlier and 1 teaspoon of advieh. Pour this over the rice.
- Place a towel on the top of the pot, cover, and cook on medium-low for 1 hour.
- Serve with slivered pistachios on top.
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