🇮🇷 Iran · Food
Albaloo Polow (Sour Cherry Rice)
By eatmundo · August 4, 2026
🇮🇷 IRA vibrant and festive Persian jewel-toned rice dish featuring tart sour cherries and tender chicken. It is a harmonious balance of sweet and savory flavors, highly prized for special occasions.
Ingredients
check them off as you prepareHow to Make It
- 1
Pit the sour cherries and simmer them in a small saucepan with 100g of sugar over medium heat for 10 minutes until they soften.
- 2
Sauté the cubed chicken breast in a skillet with a knob of butter and diced onions until golden brown and cooked through.
- 3
Parboil 400g of rinsed basmati rice in a large pot of salted boiling water for 6-8 minutes until tender but firm to the bite.
- 4
Drain the rice thoroughly using a fine-mesh colander, shaking off excess water to prevent mushiness.
- 5
In a heavy-bottomed pot, melt 30g of butter and spread a thin layer of rice across the bottom to create the crispy 'tahdig'.
- 6
Layer the remaining rice and the syrupy cherries alternately in the pot, then nestle the cooked chicken into the center.
- 7
Cover the pot with a clean kitchen towel under the lid and steam on very low heat for 45 minutes to fluff the grains.
- 8
Before serving, dissolve saffron in a tablespoon of hot water and drizzle over a portion of the white rice for a beautiful color contrast.
Frequently Asked Questions
Can I use frozen cherries?+
Yes, frozen pitted sour cherries work perfectly if thawed and drained of excess water.
What is the secret to a good tahdig?+
Ensure the heat is set to the lowest possible setting to allow the crust to form without burning the rice.
Is chicken necessary?+
While traditional, you can substitute with meatballs or omit it for a vegetarian version.
Can I use dried cherries?+
Dried cherries are too chewy; if using them, rehydrate in hot water for at least an hour before use.
🇮🇷 IRMundo Match
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