Albaloo Polo (Persian Sour Cherry Rice)

Method9 steps · about 1 hr 20 min

1. 1

   Step 1: Sprinkle the saffron (1/4 tsp) over 2 cubes of ice and let it melt. This will be your bloomed saffron.

   Uses 1/4 tsp ground saffron · 2 ice cubes for blooming saffron

2. 2

   Step 2: Place the cleaned, pitted sour cherries (1 lb) and sugar (3/4 cup) in a saucepan over medium heat and cook about 15 minutes until the cherries soften but keep their shape. Remove and reserve the cherries, leaving their cooking syrup in the pan.

   Cook sour cherries · 15 minUses 1 lb sour cherries (cleaned and pitted) · 3/4 cup granulated sugar

3. 3

   Step 3: After removing and reserving the softened cherries, simmer their cooking syrup for another 10 minutes until thickened. Turn off the heat and set the syrup aside.

   Thicken cherry syrup · 10 minUses Sour-cherry cooking syrup, after reserving the fruit

4. 4

   Step 4: Wash the basmati rice (2 cups) a few times to get rid of the excess starch. Bring a pot of water to boil and add the salt (1 tbsp). Add the rice and boil for 6 to 7 minutes. You'll know the rice is ready once you can break it between your fingers but the middle is still firm. Drain and quickly rinse with running cold water to stop the cooking process.

   Boil basmati rice · 7 minUses 2 cups basmati rice · 1 tbsp kosher salt for rice-boiling water; drained · Plenty of water to rinse and boil rice; drained

5. 5

   Step 5: Pour the oil (1/4 cup) into the same pot and place the lavash pieces at the bottom of the pot. Add 1/3 of the rice to the pot and top it with 1/2 sour cherries as well as 4-5 tablespoons of the syrup. Add another 1/3 of the rice and the remaining sour cherries and 4-5 tablespoons syrup followed by the remainder of the rice and another 3 tablespoons of the syrup. With the end of a wooden spoon, poke 5 holes into the rice for the moisture to escape.

   Uses 1/4 cup vegetable oil (or any other neutral flavored oil ) · 1 lavash bread · Par-cooked drained basmati rice · Reserved softened sour cherries · Thickened cherry syrup: 4–5 tbsp + 4–5 tbsp + 3 tbsp for layering

6. 6

   Step 6: Melt the butter (4 tbsp) with 1/2 cup water in a saucepan over medium heat. Pour it all over the rice and around the edges. Wrap the lids in a kitchen towel and place it on the pot. Cook over medium low heat for 30 to 40 minutes until the rice is fluffy and tender.

   Steam rice · 40 minUses Layered lavash tahdig, rice, sour cherries and syrup · 4 tbsp butter · ½ cup water to melt with the rice butter

7. 7

   Step 7: Meanwhile grate the onion and squeeze out and discard its juice. Mix the onion with ground beef (1 lb), the separate 1 tsp meatball salt, black pepper (1/4 tsp) and turmeric (1/4 tsp). Shape 1-inch meatballs. Heat the separate 3 tbsp vegetable oil in a large nonstick pan over medium heat and cook about 10 minutes, turning until golden on all sides and fully cooked to 71°C/160°F in the centre.

   Sear meatballs · 10 minUses 1 lb ground beef · 1 medium yellow onion · 1 tsp kosher salt for meatballs · 1/4 tsp black pepper · 1/4 tsp turmeric · 3 tbsp vegetable oil (or any other neutral flavored oil )

8. 8

   Step 8: When the rice is fluffy and tender, turn off the heat and let it rest 10 minutes.

   Rest sour-cherry rice · 10 minUses Tender steamed sour-cherry rice with lavash tahdig

9. 9

   Step 9: Gently fluff the rested rice, reserve ½ cup and mix it with the prepared bloomed saffron. Transfer the rest to a platter, arrange the fully cooked meatballs and garnish with the saffron rice, slivered pistachios (2 tbsp) and almonds.

   Uses Rested sour-cherry rice: reserve ½ cup for saffron garnish and plate the remainder · Saffron bloomed in two melted ice cubes · Fully cooked small spiced meatballs · 2 tbsp slivered pistachios · 2 tbsp slivered almonds