📝 About This Recipe
Albaloo Polow is a crown jewel of Persian cuisine, traditionally served at weddings and celebrations for its vibrant, festive colors. This sophisticated dish balances the sharp tang of sour cherries with a delicate sweetness, layered between pillows of aromatic, long-grain basmati rice. Finished with a golden tahdig crust and a hint of saffron, it offers a masterclass in the Persian philosophy of 'sweet and sour' harmony.
🥗 Ingredients
The Sour Cherry Base
- 2 cups Sour Cherries (Morello) (pitted; fresh, frozen, or jarred)
- 1/2 to 3/4 cup Granulated Sugar (adjust based on cherry tartness)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Rice
- 3 cups Long-grain Basmati Rice (high quality, aged preferred)
- 3 tablespoons Salt (for boiling water)
- 1/2 teaspoon Saffron (ground and dissolved in 3 tbsp hot water)
- 4 tablespoons Unsalted Butter (melted)
- 3 tablespoons Neutral Oil (for the tahdig)
The Koofteh Ghelgheli (Mini Meatballs)
- 1 lb Ground Beef or Lamb (lean)
- 1 Yellow Onion (grated and squeezed dry)
- 1/2 teaspoon Turmeric
- to taste Salt and Black Pepper
For Garnish
- 1/4 cup Slivered Pistachios (lightly toasted)
- 1/4 cup Slivered Almonds (lightly toasted)
👨🍳 Instructions
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1
Rinse the basmati rice in a large bowl with cold water, swirling gently and changing the water 4-5 times until it runs completely clear. Soak the rice in salted water for at least 30 minutes.
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2
In a medium saucepan, combine the pitted sour cherries and sugar. Bring to a simmer over medium heat and cook for 15-20 minutes until the cherries are tender and the liquid has thickened into a light syrup. Strain the cherries, reserving the syrup, and set both aside.
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3
Prepare the meatballs by mixing the ground meat, grated onion, turmeric, salt, and pepper. Knead for 5 minutes until the mixture is tacky. Form into tiny, marble-sized balls (about 1/2 inch).
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4
Brown the meatballs in a skillet with a little oil over medium-high heat until golden on all sides. Pour 2 tablespoons of the reserved cherry syrup over them, toss to coat, and remove from heat.
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5
Bring a large pot of water (about 8 cups) to a rolling boil with 3 tablespoons of salt. Drain the soaking rice and add it to the boiling water.
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6
Boil the rice for 5-7 minutes. Test a grain: it should be soft on the outside but still have a firm 'bite' in the center (al dente). Drain and rinse with lukewarm water to stop the cooking.
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7
In the same large pot, add 3 tablespoons of oil and 1 tablespoon of the saffron water. You can place a layer of thin Lavash bread or sliced potatoes at the bottom for a crispy tahdig.
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8
Layer the rice: Start with a layer of white rice, then a layer of cherries and meatballs. Repeat, tapering the layers into a pyramid shape. Poke 5 holes in the rice mound with the handle of a wooden spoon to allow steam to escape.
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9
Drizzle the melted butter and 1/4 cup of the reserved cherry syrup over the rice. Wrap the pot lid in a clean kitchen towel (damkoni) to absorb excess moisture and fit it tightly on the pot.
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10
Cook on medium-high for 5 minutes to set the crust, then reduce heat to low and steam for 45-50 minutes.
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11
Once finished, set aside a small bowl of the top rice and mix it with the remaining saffron water for garnish.
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12
Gently fluff the rice onto a platter, alternating colors. Top with the saffron-stained rice, toasted pistachios, and almonds. Serve the crispy tahdig on the side or on top.
💡 Chef's Tips
Use high-quality long-grain basmati rice; the fragrance is essential to the dish's soul. Be careful not to overcook the rice during the boiling stage; if it's too soft, the final dish will be mushy. When grating the onion for meatballs, squeeze out every drop of juice to ensure the meatballs don't fall apart. If using jarred sour cherries, reduce the sugar in the syrup as they are often already packed in sweetened liquid. The 'damkoni' (towel-wrapped lid) is non-negotiable for achieving fluffy, non-sticky rice grains.
🍽️ Serving Suggestions
Serve with a side of Mast-o-Khiar (Persian cucumber and yogurt dip) to balance the sweetness. A fresh platter of 'Sabzi Khordan' (fresh herbs, radishes, and walnuts) adds a crisp, peppery contrast. Pairs beautifully with a chilled glass of Doogh (savory yogurt drink with dried mint). For a vegetarian version, omit the meatballs and add more toasted nuts or sautéed tofu cubes.