Cherry Polo

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

This recipe is inspired by a Persian one in Recipes from Baghdad. It is best made with sour cherries.


  • 2 teacups (500 g/1 lb) rice
  • Salt


Pour boiling water over the rice, add 1 tablespoon salt, stir and let it soak for several hours or overnight.

Stew the cherries in water to cover and sugar if you like until just tender. Remove the stones when cool enough.

Rinse and drain the rice and drop into vigorously boiling wat