Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, persian sour cherry pilaf (albaloo polo). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Persian sour cherry pilaf (Albaloo polo). #Sour cherry or #Morello cherry is called ' #albaloo' in Persian language. Albaloo or moreloo cherry is smaller that sweet cherry with dark red colour. The origins for Sour cherry is in Iranian plateau or East Europe.
Persian sour cherry pilaf (Albaloo polo) is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Persian sour cherry pilaf (Albaloo polo) is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have persian sour cherry pilaf (albaloo polo) using 13 ingredients and 42 steps. Here is how you cook it.
The ingredients needed to make Persian sour cherry pilaf (Albaloo polo):
- Prepare Ingredients
- Get 3 cups Persian rice or Basmati rice
- Take 5 cups sour cherries
- Prepare 1/2 cup white sugar
- Get 1 tsp each spices: cardamom, cinamon, cumin, dried rose petal powder, nutmeg
- Prepare 1 tbsp saffron water
- Make ready 1 tbsp salt
- Take 1 tbsp Ghee oil or regular butter
- Get For tahdig (bottom of rice)
- Get 1/2 cup vegetable oil
- Make ready 1/4 cup water
- Make ready 2 tbsp plain yogurt
- Get 2 tbsp saffron water
Home » Recipes » Fruits » Persian Sour Cherry Rice: Albaloo Polo I grew up in a household that ate potatoes: mashed, roasted, smashed and steamed. A classic Persian side dish of buttery, saffron-infused rice layered with sour-cherry preserves. Traditionally Iranian cooks cloth-wrap the lid to absorb steam and create a crisp layer on the bottom of the rice (called tahdig). In this recipe the rice steams just long enough to finish cooking and become fluffy without crisping.
Instructions to make Persian sour cherry pilaf (Albaloo polo):
- In a pot with deseeded cherries add sugar. Simmer for 15 minute over low heat.1.
- Place a plate under a colander and place the cherries in the colander and allow the juice drain.
- Melt the Ghee or butter in a pan, add spices and sauté for 1 minute and remove from the heat.1.
- Add cherries and saffron water. Gently mix with spices.
- Wash the rice and soak in salted water (1tbsp salt) for an hour.1. 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.
- Using a colander and drain the rice. Rinse the rice with cold tap water and drain it.
- Rinse the rice with cold tap water and drain it.
- In a bowl, Mix all ingredients for tahdig and whisk it.1. 1. Add 2 cups of parboiled rice and 2tbsp of cherries and mix well (as you see in the photos).1. Add 2tbsp vegetable oil to the pot. Pour saffron rice into the pot.1. Cover this layer with half of white rice and pour cherries and cherry juice.1. Cover the cherry layer with the remaining of white rice and pour remains of cherry juice over the rice.1. 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.1. 1. 1. 1. 1. 1. 1. Ingredients
- Sour cherries
- Spices
Albaloo (Sour Cherry or tart cherry) polo (Rice) is another one of Persian rice or polo mixture. Sour Cherries are full of antioxidants and nutrients. Albaloo or Sour Cherry is used to prepare variety tarts, drinks, and dishes. Sour cherry is one of the richest antioxidants source along with blackberry, strawberry and raspberry. Thats what Persian Sour Cherry Saffron Rice is.
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