Description
Albaloo Polo is a traditional Persian sour cherry rice dish featuring fragrant basmati rice layered with tangy cooked sour cherries and sweet syrup, complemented by tender, spiced meatballs. This flavorful recipe combines the blossoming aroma of saffron, the crunch of nuts, and the savory taste of ground beef meatballs for a delightful main course perfect for special occasions or a comforting family meal.
Ingredients
Rice and Cherry Mixture
- 1/4 tsp ground saffron
- 1 lb sour cherries, cleaned and pitted
- 3/4 cup granulated sugar
- 2 cups basmati rice
- 1 tbsp kosher salt
- 1/4 cup vegetable oil (or neutral flavored oil)
- 1 lavash bread
- 4 tbsp butter
Meatballs
- 1 lb ground beef
- 1 medium yellow onion
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp turmeric
- 3 tbsp vegetable oil (or neutral flavored oil)
Garnish
- 2 tbsp slivered pistachios
- 2 tbsp slivered almonds
Instructions
- Bloom the Saffron: Sprinkle the ground saffron over 2 cubes of ice and let it melt to release its flavor and color, creating bloomed saffron.
- Cook the Sour Cherries: Place sour cherries and sugar in a saucepan over medium heat. Cook for 15 minutes until cherries soften but maintain their shape. Remove cherries and simmer the syrup another 10 minutes to thicken. Turn off heat and set aside.
- Prepare the Rice: Wash basmati rice several times to remove excess starch. Boil water with salt, add rice, and cook for 6-7 minutes until rice is tender but still firm in the center. Drain and rinse with cold water to stop cooking.
- Layer the Rice and Cherries: Pour oil into the pot. Place lavash bread pieces at the bottom. Add one-third of rice, half the sour cherries, and 4-5 tablespoons of syrup. Add second third of rice, rest of cherries, and another 4-5 tablespoons syrup. Add final third of rice and 3 tablespoons syrup. Poke 5 holes into rice with wooden spoon to allow steam to escape.
- Steam the Rice: Melt butter with 1/2 cup water in a saucepan. Pour over rice and around pot edges. Cover the lid wrapped in a kitchen towel and cook on medium-low heat for 30-40 minutes until rice is fluffy and tender.
- Make the Meatballs: Grate onion and squeeze out excess juice. Discard juice. Combine grated onion with ground beef, salt, pepper, and turmeric. Form small meatballs about 1 inch in diameter. Heat oil in a large nonstick pan over medium heat and sear meatballs for about 10 minutes until cooked through and golden brown on all sides.
- Finish and Serve: Once rice is cooked, turn off heat and let it sit covered for 10 minutes. Gently fluff the rice, reserving 1/2 cup. Mix reserved rice with bloomed saffron. Transfer remaining rice to serving platter. Arrange meatballs on platter and top sour cherry rice with saffron rice. Garnish with slivered almonds and pistachios.
Notes
- Using lavash bread at the bottom creates a crispy, golden layer called tahdig, a signature element of Persian rice dishes.
- Blooming saffron enhances its aroma and color, intensifying the flavor of the dish.
- Rinsing rice after parboiling stops the cooking process, preventing overcooked, mushy rice.
- Searing meatballs ensures they hold together well and develop a flavorful crust.
- You can substitute vegetable oil with other neutral oils like canola or grapeseed oil.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
