ALBALOO POLO

Albaloo Polo (Persian: آلبالوپلو)  is a fragrant Persian saffron rice dish, topped with gently caramelised sour cherries and golden brown meatbal

Albaloo Polo (Persian Sour Cherry Rice with Meatballs)

Serves: 4–6

Ingredients

Meatballs

* 600 g minced meat (beef or lamb, or a mix)

* 120 g onion, finely grated or very finely chopped

* 2 teaspoons salt

* 1 teaspoon black pepper

* 1 teaspoon ground cinnamon

* 1 teaspoon ground turmeric

* 2 tablespoons neutral oil, for frying

Rice

* 400 g basmati rice

* 2 tablespoons salt (for boiling the rice)

* 5 tablespoons neutral oil, divided

* 7 tablespoons bloomed saffron water, divided

* 250 g frozen sour cherries, thawed and pitted

* 2–4 tablespoons sour cherry syrup (or to taste)

* Water, as needed

Instructions

In a large bowl, combine the minced meat, onion, 2 teaspoons salt, black pepper, cinnamon, and turmeric. Mix until well combined, then shape into small meatballs.

Heat 2 tablespoons of oil in a large frying pan over medium heat. Brown the meatballs on all sides until lightly golden. They do not need to be fully cooked, as they will finish cooking while the rice steams. Set aside.

Rinse the basmati rice until the water runs clear. Bring a large pot of water to a boil, add 2 tablespoons of salt, and cook the rice until it is parboiled (about 6–8 minutes). The grains should still have a slight bite. Drain well.

Add 3 tablespoons of oil and 4 tablespoons of bloomed saffron water to the bottom of a heavy-bottomed pot. Spread half of the parboiled rice over the bottom. Arrange the browned meatballs evenly over the rice. Add the remaining rice, then scatter the sour cherries over the top. Drizzle with the sour cherry syrup.

    Mix together:

    * 2 tablespoons oil

    * 4 tablespoons water

    * 3 tablespoons bloomed saffron water

Pour this mixture evenly over the rice.

Cover the lid with a clean tea towel and place it tightly on the pot. Steam over medium heat for about 10 minutes, then reduce the heat to low and continue steaming for another 45–50 minutes, for a total cooking time of about 1 hour.

Gently fluff the rice before serving, taking care not to break the grains.