📝 About This Recipe
A cornerstone of the Persian breakfast table, Morabba-e-Albaloo is a luminous, ruby-red preserve that perfectly balances the natural tartness of Morello cherries with a delicate floral sweetness. This traditional 'spoon sweet' captures the fleeting summer harvest, transforming sour cherries into translucent gems suspended in a viscous, rose-scented syrup. Whether enjoyed with thick cream or used as the base for the legendary Albaloo Polo, this preserve is a masterclass in the Persian art of fruit preservation.
🥗 Ingredients
The Fruit
- 1 kg Fresh Sour Cherries (Morello or Montmorency) (washed and stems removed)
- 800 grams Granulated Sugar (adjust to 1kg if you prefer a sweeter, thicker syrup)
Aromatics & Setting Agents
- 1 tablespoon Fresh Lemon Juice (prevents crystallization)
- 1 tablespoon Rose Water (high-quality Persian variety recommended)
- 3-4 pieces Green Cardamom Pods (lightly crushed to release oils)
- 1/4 teaspoon Vanilla Bean or Extract (optional, for added depth)
- 1/2 cup Water (only if cherries are not very juicy)
👨🍳 Instructions
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1
Begin by pitting the sour cherries. Use a cherry pitter or a clean paperclip to remove the stones while keeping the fruit as whole as possible to maintain that 'jeweled' look.
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2
Place the pitted cherries in a large, non-reactive pot (stainless steel or enamel-coated is best). Layer the cherries with the sugar, ensuring they are well-coated.
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3
Cover the pot and let it sit in the refrigerator for at least 12 hours, or overnight. This 'maceration' process draws out the natural juices and helps the fruit maintain its shape during cooking.
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4
After macerating, check the liquid level. If the cherries haven't released much juice, add the 1/2 cup of water. Place the pot over medium-high heat and add the crushed cardamom pods.
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5
Bring the mixture to a gentle boil. You will notice a pinkish foam rising to the top; use a fine-mesh skimmer or spoon to remove this foam diligently. This ensures your final preserve is clear and brilliant, not cloudy.
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6
Reduce the heat to medium. Allow the cherries to simmer uncovered for 25 to 30 minutes. Do not overcook, or the cherries will lose their bright red color and turn a dark, brownish hue.
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7
To check if the syrup has reached the 'jam point,' place a small spoonful on a chilled plate. Let it sit for a minute; if it thickens and moves slowly when the plate is tilted, it is ready.
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8
Stir in the lemon juice and rose water during the last 5 minutes of cooking. This adds the signature Persian floral note and ensures the sugar doesn't crystallize in storage.
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9
If the syrup is still too thin but the cherries are cooked, use a slotted spoon to remove the fruit and set aside. Boil the syrup alone for another 5-10 minutes until thickened, then return the cherries to the pot.
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10
Remove the cardamom pods and discard them. Let the preserves cool slightly in the pot.
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11
Sterilize your glass jars in boiling water. Ladle the warm preserves into the jars, leaving about 1/4 inch of headspace.
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12
Wipe the rims clean, seal tightly with lids, and allow to cool completely at room temperature before moving to the refrigerator.
💡 Chef's Tips
Always use a wooden or silicone spoon to stir; metal can sometimes react with the acidity of the cherries. Skimming the foam is the secret to a professional, translucent finish—don't skip this step! If you can't find fresh sour cherries, frozen pitted sour cherries work beautifully; just skip the maceration time and cook with sugar immediately. Avoid over-stirring while the cherries are simmering to prevent the fruit from breaking apart. If the syrup becomes too thick (like candy), stir in a tablespoon of boiling water to loosen it.
🍽️ Serving Suggestions
Serve a dollop over Persian 'Saryshir' (clotted cream) or Mascarpone on toasted Barbari bread for a classic breakfast. Drizzle the syrup and cherries over saffron ice cream (Bastani) for an elegant dessert. Use the syrup to make 'Sharbat-e-Albaloo' by diluting it with ice-cold sparkling water and a sprig of mint. Pair with a sharp, salty cheese like Feta or Lighvan to create a beautiful sweet-and-savory contrast. Incorporate the cherries into 'Albaloo Polo' (Sour Cherry Rice) by layering them with parboiled basmati rice and saffron.