Teresa's Recipes
Albaloo Polo - Persian Sour Cherry Rice with Saffron Chicken
Albaloo Polo is a deeply traditional dish hailing from the heart of Persia. This exquisite plate combines plump, juicy chicken thighs infused with precious saffron threads, nestled in a bed of fluffy Basmati rice and tart sour cherries. Each spoonful promises a perfect balance of sweet, sour, and umami, making it a delight for the senses. Topped off with toasted slivered almonds, it's a feast of textures and flavors that will transport you straight to a Persian kitchen.
Ingredients
- 1/4 cup, toasted Slivered almonds
- 2 tablespoons Vegetable oil
- 1/2 cup Sugar
- To taste Salt and pepper
- 1/4 teaspoon, dissolved in 2 tablespoons of hot water Saffron threads
- 2 tablespoons Butter
- 1 large, finely chopped Onion
- 2 cups, pitted Sour cherries
- 8 pieces, boneless and skinless Chicken thighs
- 2 cups Basmati rice
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Calories: 600
- Fat: 22g
- Carbs: 75g
- Protein: 30g
- Sodium: 640mg
- Sugar: 25g
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Cover the pot and let it simmer over low heat for about 30 minutes, or until the chicken is cooked through and tender.
- 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.
- 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.
- 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.
- 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.
Tips
- Use fresh sour cherries when in season for a truly authentic flavor. If unavailable, bottled sour cherries in juice, not syrup, can be used as a substitute. Make sure to adjust the sugar to balance the tartness of the cherries.