Name: Sour Cherry Polow (Albalu Polow)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: 2½ cups (375 g) pitted, dried tart/sour cherries (see note); ½ cup (60 g) slivered pistachio kernels; ½ cup (60 g) slivered almonds; 1 cup (240 ml) sour cherry syrup (see note); ½ teaspoon ground saffron dissolved in 2 tablespoons hot water* (optional); 3 cups (700 ml) water; ½ (120 ml) cup olive oil; 2 cups (400 g) white basmati rice; 2 medium onions, peeled and thinly sliced; 2 teaspoons sea salt; 1 x 4 in (10 cm) cinnamon stick; 1 teaspoon ground cardamom; ½ teaspoon freshly ground pepper

Preparation info

Servings:
6

Difficulty
Medium
Ready in
1 hr 10

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

Tart or sour cherries have become increasingly common in the U.S. The fresh cherries can be bought in July at local Iranian markets, while the dried ones are available throughout the year in most supermarkets. Quick and easy to prepare, this recipe makes a delicious vegetarian dish, but it’s also wonderful with roast chicken, a traditional dish in Iran (albalu polow ba jujeh), or chicken kababs.