Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, persian sour cherry pilaf (albaloo polo). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Persian sour cherry pilaf (Albaloo polo) is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Persian sour cherry pilaf (Albaloo polo) is something that I have loved my whole life. They are fine and they look wonderful.
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. Sour cherry is one of the richest antioxidants source along with blackberry, strawberry and raspberry.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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):
- Take Ingredients
- Get 3 cups Persian rice or Basmati rice
- Prepare 5 cups sour cherries
- Prepare 1/2 cup white sugar
- Take 1 tsp each spices: cardamom, cinamon, cumin, dried rose petal powder, nutmeg
- Get 1 tbsp saffron water
- Prepare 1 tbsp salt
- Prepare 1 tbsp Ghee oil or regular butter
- Prepare For tahdig (bottom of rice)
- Prepare 1/2 cup vegetable oil
- Prepare 1/4 cup water
- Get 2 tbsp plain yogurt
- Prepare 2 tbsp saffron water
Sour cherry is one of the richest antioxidants source along with blackberry, strawberry and raspberry. Albaloo or sour cherry has cancer prevention factors. 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.
Steps 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 Polo (pilau with sour cherries) is not only one of the most famous foods in Shiraz in southern Iran, but is also a popular dish commonly served in formal parties. Sour cherries hit the market in summer, making it an ideal season for Iranian families to cook and eat Albaloo Polo. A tart and wonderfully delicious Iranian dish. If you cannot find fresh sour cherries at your local grocery store or Middle Eastern market, you can use black cherries. Pilaf with sour cherries is a Persian dish called "Albaloo Polo".
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