Albaloo Polo - Persian Sour Cherry Rice with Saffron Chicken

Ingredients

Slivered almonds

1/4 cup, toasted

Vegetable oil

2 tablespoons

Sugar

1/2 cup

Salt and pepper

to taste

Saffron threads

1/4 teaspoon, dissolved in 2 tablespoons of hot water

Butter

2 tablespoons

Onion

1 large, finely chopped

Sour cherries

2 cups, pitted

Chicken thighs

8 pieces, boneless and skinless

Basmati rice

2 cups

Instructions

1. Begin by washing the Basmati rice under cold running water until the water turns clear. Soak the rice in a bowl of cold water for 30 minutes, then drain thoroughly.
2. In a large pot, bring ample water to a boil. Season the water with salt and add the drained rice. Cook for 5-7 minutes until the rice is parboiled. Be careful not to overcook - the grains should still have a slight bite. Drain the rice and set it aside.
3. While the rice is soaking, heat the vegetable oil over medium heat in a separate pot. Add the finely chopped onion and sauté until it turns a beautiful golden brown.
4. Add the chicken thighs to the pot with the onions. Season generously with salt and pepper. Cook until the chicken develops a nice brown crust on all sides.
5. To the pot, add the dissolved saffron threads, sour cherries, and sugar. Stir well to combine, ensuring the chicken is well-coated in the saffron and cherry mixture.
6. Cover the pot and let it simmer over low heat for about 30 minutes, or until the chicken is cooked through and tender.
7. In a non-stick pot, melt the butter over low heat. Begin layering the dish - start with a layer of parboiled rice, followed by a layer of the saffron-infused chicken and sour cherry mixture. Repeat the layers until all the ingredients are used, ending with a generous layer of rice on top.
8. Cover the pot first with a clean kitchen towel, then with a lid. This helps trap the steam and makes the rice beautifully tender. Cook over low heat for 30-40 minutes, or until the rice is fully cooked and fluffy.
9. Remove the pot from heat and let it rest for 5 minutes. Then, gently fluff the rice with a fork to mix the layers slightly.
10. Serve the Albaloo Polo on a platter, garnished with the toasted slivered almonds. Enjoy this Persian delight with a side of yogurt or a fresh salad.