Albaloo Polo — Sour Cherry Rice with almonds
Albaloo Polo — Sour Cherry Rice with almonds. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Food of Life: Ancient Persian and Modern…
- 300 g basmati rice
- 25 ml olive oil
- 4 g salt
- 0.2 g saffron threads
- 1800 ml cooking water
- 350 g pitted sour cherries
- 30 g sugar
- 25 g sweet almonds
- Rinse rice until the runoff is nearly clear; soak in cold water for 30 additional minutes, then drain. Finely chop ordinary sweet almonds. Steep saffron in 30 ml of the measured hot water for 10 minutes.
- Bring 1400 ml of the measured water and half the salt to a boil. Cook rice for 5–7 minutes until the outside softens but the centre stays firm; drain.
- Simmer cherries and sugar in a small pan for 8 minutes. Drain and reserve 30 ml of the cherry juice; stir that juice into the final rice water. Mix drained cherries with the variation ingredient. Heat oil in a heavy nonstick pot, spread 2 tablespoons of rice across the base, then layer remaining rice with the additions and variation ingredient. Add saffron water, remaining salt and 70 ml of the measured water; unused cooking water is discarded.
- Cover tightly and cook on medium heat for 5 minutes, then on the lowest heat for 30–35 minutes. Rest off heat for 10 additional minutes. Fluff the upper rice and lift out the golden crust separately. Serve four portions. Cool leftover rice rapidly in shallow containers and refrigerate at 4 °C within 1 hour; use within 24 hours.
- Photo: Ser Amantio di Nicolao — Wikimedia Commons, CC BY-SA 3.0. Source: https://commons.wikimedia.org/wiki/File:Chicken_kebab_with_cherry_rice_and_tomato.jpg Licence: https://creativecommons.org/licenses/by-sa/3.0 Resized and converted to JPEG; no crop. Cherry rice shown alongside chicken and tomato; chicken and grilled tomato are not included in this rice-only formula.