Albaloo Polo - Persian Rice With Sour Cherries

READY IN: 1hr 25mins


  • 5
    cups fresh sour cherries
  • 13
    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
  • 12
    tablespoon canola oil
  • 2
    tablespoons butter
  • 12
    cup pistachios, slivered


  • 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.