Step-by-Step Guide to Make Favorite Persian sour cherry pilaf (Albaloo polo)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, persian sour cherry pilaf (albaloo polo). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Albaloo polo (Persian: آلبالو پلو‎) is an Iranian side dish of rice and sour cherries usually served with chicken, koobideh, or other types of kebab as well as some form of stews (khoresht). In Persian, albaloo is morello cherry; polo is pilaf, a style of cooked rice. Albaloo Polo has it all: sweet, sour, salt, carbohydrates, protein, soft, crispy, and bright uplifting colors - all packed into one surprisingly humble dish. Albaloo is the Farsi word for Morello cherries, which with their distinctive dark red skins and intense flavor are highly prized in Persian culture and cuisine.

Persian sour cherry pilaf (Albaloo polo) is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Persian sour cherry pilaf (Albaloo polo) is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook persian sour cherry pilaf (albaloo polo) using 13 ingredients and 42 steps. Here is how you cook that.

The ingredients needed to make Persian sour cherry pilaf (Albaloo polo):

1. Get Ingredients
2. Get 3 cups Persian rice or Basmati rice
3. Prepare 5 cups sour cherries
4. Get 1/2 cup white sugar
5. Get 1 tsp each spices: cardamom, cinamon, cumin, dried rose petal powder, nutmeg
6. Get 1 tbsp saffron water
7. Get 1 tbsp salt
8. Prepare 1 tbsp Ghee oil or regular butter
9. Make ready For tahdig (bottom of rice)
10. Make ready 1/2 cup vegetable oil
11. Get 1/4 cup water
12. Prepare 2 tbsp plain yogurt
13. Make ready 2 tbsp saffron water

As I wrote on my Sharbateh Albaloo post, it had been years since I had fresh Sour Cherries. Imagine my surprise when I walked into my regular Persian Market Nop, not me. As much as I love Albaloo Polow I never order it when going to restaurants because it seems like they always take Sour Cherry. She followed this recipe ALBALOO POLO , except she added more saffron and homemade advieh (spice).

Steps to make Persian sour cherry pilaf (Albaloo polo):

1. In a pot with deseeded cherries add sugar. Simmer for 15 minute over low heat.
4. Place a plate under a colander and place the cherries in the colander and allow the juice drain.
5. Melt the Ghee or butter in a pan, add spices and sauté for 1 minute and remove from the heat.
8. Add cherries and saffron water. Gently mix with spices.
9. Wash the rice and soak in salted water (1tbsp salt) for an hour.
11. Bring the water to a boil, drain the soaked rice and add the rice to boiled water. Simmer for about 10-15 minutes until slightly tender.
12. Using a colander and drain the rice. Rinse the rice with cold tap water and drain it.
13. Rinse the rice with cold tap water and drain it.
14. In a bowl, Mix all ingredients for tahdig and whisk it.
18. Add 2 cups of parboiled rice and 2tbsp of cherries and mix well (as you see in the photos).
20. Add 2tbsp vegetable oil to the pot. Pour saffron rice into the pot.
22. Cover this layer with half of white rice and pour cherries and cherry juice.
24. Cover the cherry layer with the remaining of white rice and pour remains of cherry juice over the rice.
26. Cover the pot with a napkin and a lid. Simmer for about 30 minutes over medium heat.Once rice is ready, put a plate on top of the pot and flip it over. - Serve it with chicken or beef meat.
40. Ingredients
41. Sour cherries
42. Spices

As much as I love Albaloo Polow I never order it when going to restaurants because it seems like they always take Sour Cherry. She followed this recipe ALBALOO POLO , except she added more saffron and homemade advieh (spice). Then she put the cooked meat balls in the remaining cherry glaze prepared from the aforementioned Albaloo Polo recipe to soak up the sour cherry flavor. Albaloo Polo or Sour Cherry Pilaf is a tasty Persian dish with which both vegetarians and non-vegetarians are in love. During the end of spring and the beginning of summer, when you have access to fresh sour cherry, we highly recommend you not to miss trying fresh Albaloo Polo which.

So that’s going to wrap this up with this special food persian sour cherry pilaf (albaloo polo) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!