Albaloo Polo Recipe; Delicious Cherry Rice Pilaf

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Albaloo polo is one of the types of Iranian pilaf dishes known as seasonal food due to cherries. The originality of this delicious food belongs to the city of Shiraz.

Of course, today, using cherries in making different dishes is widespread in different seasons throughout the country.

You can buy cherries in the summer and remove the kernels, then store them in the freezer so that this delicious food can be prepared in all seasons and benefit from the good properties of the cherries.

Properties include anti-inflammatory, anemia relief, pain reliever, and skin and hair health. So, stay with CookingCounty with the Albaloo Polo Recipe.

How to Make Albaloo Polo?

Ingredients of Albaloo Polo Recipe

500 grams cherries
200 grams sugar
300 grams minced meat
1 onion
4 cups rice
Salt and black pepper as needed
Turmeric and oil as needed

Directions

Step One

To prepare cherry rice pilaf, we first take the leaves and stems of the cherries, wash them, and put them in a strainer to drain the excess water. Then, we take out the cherries and put them in a pot to cook the cherries.

Step Two

Take all the kernels out of the cherries. Put the pot on the heat, pour the sugar on the cherries and stir until it boils. Let the cherries simmer for about 10 minutes, and then remove the pot from the heat and strain it.

how to cook persian sour cherry saffron rice

Step Three

Pour the remaining cherry juice into a pot, put it on heat, and let it thicken. When the cherry juice reaches the desired concentration, remove the pot from the heat and set it aside to cool down. When the cherry juice is completely cooled down, pour it into a glass.

Step Four

Peel and onion and grate it. Remove the excess water off the onion completely and add it to the minced meat. Pour some black pepper and salt on the meat and onion mixture and start kneading until it is completely browned and seasoned with the spices.

Step Five

Take the size of a small walnut from the minced meat, shape the meat into a meatball with your hands, and put it on a plate. Make meatballs with the rest of the mixture in the same way.

Step Six

Now, put the meatballs in a pan on medium heat. Keep turning the meatballs around until the color of the meatballs changes to brown. Then remove the pan from the heat and set it aside.

Step Seven

Pour half of the pot with water and add a little salt. Put the lid on the pot and increase the heat to boil sooner. When the water is boiling, wash the rice and drain it.

Step Eight

Then pour the rice into boiling water and let the rice boil in water for 7 to 10 minutes until the rice is cooked. Now, we test a piece of rice with our teeth to see if it is soft and the rice kernel is firm; we should drain the rice.

Step Nine

Drain the rice, put the pot on low heat and pour the oil on the bottom of it. We can put bread or potatoes in the bottom of the pot, and then add 1 to 2 spatulas of rice on the bread or potatoes.

Step Ten

Put meatballs and cherries between the layers of the rice, continue until the rice and meatballs are finished, pour half a glass of cherry syrup on the rice and one tablespoon of liquid oil put the lid on the pot.

Step Eleven

First, we increase the heat, and then we turn the heat to medium until the cherry pilaf is completely cooked.

How to Serve Polo Albaloo?

Put the cherry rice pilaf in a dish, decorate it with some cherries and meatballs and enjoy.

Albaloo Polo with Chicken

1. We can use various methods to prepare this delicious dish with chicken. The first method is to fry and add the whole chicken breast to the Albao Polo.

2. Another method is to use chicken meatballs. It is enough to combine 400 grams of minced chicken meat with one grated onion, then add some spices and fry it in the shape of balls and add it to the albaloo polo with dried cherries.

How to Store and Freeze Khoresht Albaloo?

The leftovers can be kept in the refrigerator for up to three days if they are stored in an airtight container. Warm up again in a skillet or saucepan over medium heat for ten to fifteen minutes.

Sour cherry rice is excellent for freezing. To freeze it for up to three months, just move it to a freezer-safe container. Thaw overnight in the refrigerator and reheat in a skillet over medium heat to serve.

Key Points in Preparing Albaloo Polo

Instead of preparing meatballs, you can cook the meats, shred them, and put them next to the cherries.
The amount of sugar depends on your taste; you can increase or decrease it. You can add or subtract some cherries depending on your preference.
If you do not want the cherries to stick together during cooking, add a little butter before pouring in the rice.
If you prepare albaloo polo with meatballs for your parties, use little sliced almonds and soaked chopped and roasted pistachios next to the rice.
You can use cherry jam if cherries are not available.
Finally, brew a little saffron and pour it with butter or oil into the rice to make this food colorful.
If you want the cherries to have a better appearance, it is better not to boil them too much so that they won’t be crushed.
Be sure to put either potatoes or lavash bread in the bottom of the pot because the cherry juice goes to the bottom and causes the bottom of the pot to darken and burn.

This recipe is not much different from the recipe of Adas Polo and Lubia Polo. Do not forget to make this recipe and share it with us. If you also have any related questions about the Albaloo polo recipe, please do not hesitate to ask.

FAQs on Albaloo Polo Recipe

Can I prepare the sour cherry rice in advance?

Yes, you may prepare this meal up to a day ahead of time and reheat it right before serving.

In the khoresht aloo, should I sauté the pistachios and slivered almonds?

This is a step that is optional for me. If you’d like, you may quickly sauté them in some butter.

Is it possible to substitute ordinary cherries with sour cherries in khoresht albaloo?

Using regular cherries to create albaloo polo is not recommended since they are too sweet and big for this recipe.

Albaloo Polo Recipe; Delicious Cherry Rice Pilaf

Recipe by FerdosCourse: Main coursesCuisine: Persian foodDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

Calories per 20 gr

200

kcal

Ingredients

500 grams cherries
200 grams sugar
300 grams minced meat
1 onion
4 cups rice
Salt and black pepper as needed
Turmeric and oil as needed

Directions

To prepare cherry rice pilaf, we first take the leaves and stems of the cherries, wash them, and put them in a strainer to drain the excess water. Then, we take out the cherries and put them in a pot to cook the cherries.
Take all the kernels out of the cherries. Put the pot on the heat, pour the sugar on the cherries and stir until it boils. Let the cherries simmer for about 10 minutes, and then remove the pot from the heat and strain it.
Pour the remaining cherry juice into a pot, put it on heat, and let it thicken. When the cherry juice reaches the desired concentration, remove the pot from the heat and set it aside to cool down. When the cherry juice is completely cooled down, pour it into a glass.
Peel and onion and grate it. Remove the excess water off the onion completely and add it to the minced meat. Pour some black pepper and salt on the meat and onion mixture and start kneading until it is completely browned and seasoned with the spices.
Take the size of a small walnut from the minced meat, shape the meat into a meatball with your hands, and put it on a plate. Make meatballs with the rest of the mixture in the same way.
Now, put the meatballs in a pan on medium heat. Keep turning the meatballs around until the color of the meatballs changes to brown. Then remove the pan from the heat and set it aside.
Pour half of the pot with water and add a little salt. Put the lid on the pot and increase the heat to boil sooner. When the water is boiling, wash the rice and drain it.
Then pour the rice into boiling water and let the rice boil in water for 7 to 10 minutes until the rice is cooked. Now, we test a piece of rice with our teeth to see if it is soft and the rice kernel is firm; we should drain the rice.
Drain the rice, put the pot on low heat and pour the oil on the bottom of it. We can put bread or potatoes in the bottom of the pot, and then add 1 to 2 spatulas of rice on the bread or potatoes.
Put meatballs and cherries between the layers of the rice, continue until the rice and meatballs are finished, pour half a glass of cherry syrup on the rice and one tablespoon of liquid oil put the lid on the pot.