Albaloo Polo Recipe

Albaloo Polo is a classic Persian dish that combines sour cherries with fragrant rice and savory meatballs. This recipe is a perfect blend of sweet and sour flavors, creating a unique and delicious meal that is enjoyed especially during summer when sour cherries are in season. It’s a wonderful way to experience the rich culinary traditions of Iran.

Albaloo Polo is a traditional Persian dish combining sour cherries, fragrant rice, and savory meatballs. The dish is prepared by cooking and layering the ingredients in a pot and then steaming them until fully cooked. This recipe is a perfect balance of sweet and savory flavors.

Albaloo Polo Recipe

Ingredients (4 servings)

• Sour cherries: 500 g
• Rice: 4 cups (500-600 g)
• Minced meat: 300 g
• Onion: 1
• Sugar: 200 g (adjust to taste)
• Salt: 1 tsp
• Black pepper: ½ tsp
• Turmeric: 1 tsp

Step 1: Prepare the Cherries

Wash and remove the stems from the cherries. After rinsing, deseed them and place them in a suitable pot. Add the sugar to the cherries, adjusting the amount based on your preference for sweetness. Cook the mixture uncovered for about 10 minutes until the cherries release their juice and the sugar dissolves. After cooking, strain the cherries, return the syrup to the pot, and simmer it until it thickens. Set the syrup aside to cool.

Step 2: Prepare the Onion and Meat

Peel and finely grate the onion, then squeeze out the excess juice. In a mixing bowl, combine the grated onion with minced meat, salt, black pepper, and turmeric. Mix thoroughly until you have a smooth, even texture.

Step 3: Shape the Meatballs

Take small portions of the meat mixture, about the size of a walnut, and roll them into small balls. Place the meatballs on a plate, ready for cooking. If you prefer, you can substitute chicken breast or ground chicken for a lighter version.

Step 4: Cook the Meatballs

Heat a pan over low heat and add enough oil to lightly coat the bottom. Once the oil is hot, add the meatballs to the pan. Sauté them gently, turning occasionally, until they are browned on all sides and cooked through. This should take about 10 minutes.

Step 5: Cook the Rice

Fill a large pot with water, add a pinch of salt, and bring it to a boil. Rinse the rice and drain it before adding it to the boiling water. Cook the rice for 7-10 minutes, or until it is tender on the outside but still firm in the center. Drain the rice in a colander.

Step 6: Prepare the Pot for Albaloo Polo

Place a pot on low heat and add a tablespoon of oil, along with a few strands of brewed saffron if desired, for extra flavor and color. To prevent the rice from sticking, layer the bottom of the pot with slices of bread or potato.

Step 7: Layer the Rice and Cherries

Begin layering by adding a spatula of rice to the pot, followed by a layer of cherries and a few meatballs. Continue layering in this way until all the rice, cherries, and meatballs are used up. Pour half a glass of the cherry syrup and a tablespoon of oil over the top layer.

Step 8: Steam the Albaloo Polo

Cover the pot with a lid wrapped in a clean kitchen towel to catch the steam. Cook on medium heat for 5-8 minutes until steam rises from the rice. Then, reduce the heat to low and let it steam for 40-50 minutes. Once done, flip the pot onto a serving plate and garnish with slivered almonds and rose petals if desired. Serve and enjoy!