Albaloo polo Ingredients:
5 cups of fresh sour cherries- 1/3 cup of sugar- 3 cups of rice- 4 tbsp of butter- 1 tsp of turmeric- 2 tbsp of yogurt- saffron- oil
Place the pitted sour cherries in a pot, add the sugar on top. Give it a gentle stir and simmer on medium for 15 minutes.
Place a bowl under a colander. Place the cherries in the colander and let the juices drain. Return the juices to the pot and let reduce for about 10 minutes. If the end result is jelly like, don’t worry. It is perfectly OK. Set the syrup aside. Place 2 tbsp of butter in a sauce pan (you can use the same, just like I did if you want). Let it melt. Add 1 tbsp of turmeric and give it an nice stir. Turn off the flame, cook the rice. Built the first layer of rice with yogurt and saffron. Make sure that the bottom of your pan is covered with a thin layer of water and oil. Pour some rice on top.
Then place half of the sour cherries on top. Give it a gentle stir to mix the sour cherries with the rice. Repeat with the rest of the rice and cherries. Always finish with a layer of rice and make sure that it is in the form of a pyramid. With the back of a spatula make some holes making sure that you stop before the bottom layer, where the rice and yogurt mixture is. Cover and cook on high for 10 minutes. You can serve the polo with cooked meat or chicken.
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