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Albaloo Polo: Sour Cherry and Saffron Basmati Rice with Meatballs Recipe

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3.8 from 57 reviews

Albaloo Polo is a traditional Persian sour cherry rice dish featuring layers of fragrant basmati rice, sweet and tangy cooked sour cherries, tender saffron-infused rice, and seasoned meatballs. This flavorful dish beautifully balances tart and savory elements, garnished with slivered pistachios and almonds for a delightful texture and aroma.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Rice and Fruit:

  • 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 any 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 any neutral flavored oil)

Garnish:

  • 2 tbsp slivered pistachios
  • 2 tbsp slivered almonds

Instructions

  1. Bloom the Saffron: Sprinkle the ground saffron over 2 cubes of ice and let it melt completely. This process blooms the saffron, enhancing its flavor and color for the dish.
  2. Cook the Sour Cherries: In a saucepan over medium heat, combine the cleaned and pitted sour cherries with the granulated sugar. Cook for 15 minutes until the cherries soften while maintaining their shape. Remove the cherries from the saucepan and continue simmering the syrup for another 10 minutes to thicken it. Turn off the heat and set aside both cherries and syrup.
  3. Prepare the Rice: Wash the basmati rice multiple times to remove excess starch. Bring a large pot of water to a boil and add 1 tablespoon kosher salt. Add the rice and boil for 6 to 7 minutes until the rice is tender enough to break between your fingers but still firm in the center. Drain and rinse quickly under running cold water to halt the cooking process.
  4. Layer the Rice and Cherries: Pour the vegetable oil into the same pot. Place pieces of lavash bread on the bottom. Add one-third of the parboiled rice on top of the bread, then layer half of the cooked sour cherries and spoon 4 to 5 tablespoons of the cherry syrup over them. Repeat with another third of the rice, the remaining cherries, and another 4 to 5 tablespoons of syrup. Add the last third of rice and top it with 3 more tablespoons of syrup. Using the end of a wooden spoon, poke five holes through the rice layers to allow steam to escape evenly.
  5. Steam the Rice: Melt the butter with 1/2 cup water in a small saucepan over medium heat. Pour this mixture evenly over the layered rice and around the edges of the pot. Wrap the pot lid in a clean kitchen towel and place it firmly on the pot. Cook on medium-low heat for 30 to 40 minutes until the rice is fluffy and tender.
  6. Make the Meatballs: While the rice cooks, grate the yellow onion finely and squeeze out excess juice, discarding the juice. In a bowl, mix the grated onion with ground beef, 1 teaspoon kosher salt, black pepper, and turmeric. Form the mixture into small meatballs about 1 inch in diameter. Heat vegetable oil in a large nonstick pan over medium heat and sear the meatballs for about 10 minutes, turning to brown all sides fully and cook through.
  7. Finish and Serve: Once the rice is cooked, turn off the heat and let it rest for 10 minutes. Gently fluff the rice with a fork. Reserve 1/2 cup of the rice and mix it with the bloomed saffron for vibrant color and aroma. Transfer the rest of the rice to a serving platter, arrange the meatballs on top or beside the rice, and spoon the saffron-infused rice on top of the sour cherry rice layer. Garnish with slivered almonds and pistachios before serving.

Notes

  • Ensure to squeeze the juice out of the grated onion to avoid excess moisture in the meatballs, which helps them hold their shape better.
  • Using lavash bread at the bottom of the pot prevents the rice from sticking and creates a delightful crust known as ‘tahdig’.
  • Adjust the sugar quantity used with the sour cherries depending on their tartness for a balanced sweet-tart flavor.
  • The layering technique and steaming are key to getting the perfect texture where the rice is fluffy and infused with cherry syrup.
  • The saffron infusion adds vibrant color and an authentic floral aroma essential to Persian cuisine.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Persian

Find it online: https://allyumcooks.com/albaloo-polo-sour-cherry-and-saffron-basmati-rice-with-meatballs-recipe/