Albaloo Polo Persian Rice With Sour Cherries Recipes
ALBALOO POLO
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.
Provided by Anna Kovel
Categories Rice Recipes
Time 50m
Yield Serves 6 to 8
Number Of Ingredients 6
Steps:
- Cook rice in a large pot of salted water as you would pasta, boiling until just cooked through with some bite in center, 7 to 9 minutes. Drain in a fine-mesh sieve, then rinse with cool water; drain again. In a small bowl, steep saffron in hot water until liquid is bright orange, 5 minutes.
- Melt 2 tablespoons butter in a saucepan over medium heat. Add one-third of cooked rice, spreading it to edges of pan in an even layer. Scatter half of preserves on top of rice, then poke 4 holes through rice with the bottom of a wooden spoon. Cut 1 tablespoon butter into small pieces; place on holes. Spoon half of remaining rice on top, followed by remaining preserves; poke 4 more holes and dot each with remaining 1 tablespoon butter, cut into small pieces. Stir saffron mixture into remaining rice; add to pot as final layer. Wrap lid with a clean kitchen towel and cover pot. Reduce heat to low and cook until rice is tender, 25 to 30 minutes. Fluff with a fork and season with salt; serve.
ALBALOO POLO - PERSIAN RICE WITH SOUR CHERRIES
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. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Cherries
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pit your cherries and place them in a saucepan over medium heat. Add sugar, stir, and simmer for 15 minutes.
- Place a bowl under a colander and drain the cherries.
- Return the drained juices to the pot and let reduce for about 10 minutes. (Don't worry if the end result is jelly-esque.) Set aside.
- Melt 2 tablespoons butter in your saucepan. Add 1 tablespoon advieh and stir.
- Turn off the heat and add the cherries, mixing well so they coat in the seasonings.
- In a large pot, add the yogurt, saffron, 1/2 tablespoon canola oil, and enough water to just cover the surface of the pot. Then, build your first layer of basmati rice.
- Then, place half of the cherry mixture on top of the rice. Gently stir to mix the sour cherries with the rice.
- Repeat with another layer of rice and the remainder of your cherries.
- Finish with the last layer of rice. With the back of a spatula, make some holes in the rice around the circumference of the pot, making sure to stop before the bottom layer.
- Cover and cook on high for 10 minutes.
- Meanwhile, melt 2 tablespoons butter in a small sauce pan and add 1 tablespoon of the reserved cherry syrup you made earlier and 1 teaspoon of advieh. Pour this over the rice.
- Place a towel on the top of the pot, cover, and cook on medium-low for 1 hour.
- Serve with slivered pistachios on top.
Nutrition Facts : Calories 933.7, Fat 30.6, SaturatedFat 12.9, Cholesterol 46, Sodium 173.9, Carbohydrate 152.3, Fiber 9.5, Sugar 36, Protein 16.7
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