Albaloo Polow
A Persian pilaf of chicken, basmati rice and black cherries, seasoned with saffron and baked in the oven.
1 hr 10 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 60 min · 70 min total
- medium
- 1
Wash black cherries (or cherries) and remove the stones. Add sugar. If you are using cherries rather than black (sour) cherries, less sugar can be used.
- 2
Bring to boil. Cook over medium heat for 15-20 minutes. Remove from heat and allow to cool down completely.
- 3
Remove the extra syrup. Peel and thinly slice onions. Wash chicken. Add onions, salt, black pepper, and a glass of hot water, and cook over medium heat for 20-25 minutes.
- 4
Allow to cool, then remove bones. Filter the chicken juice and save for later use. Follow instructions for preparing Polow until rice is rinsed.
- 5
Pour 2 spoonfuls of cooking oil and half a glass of hot water in a pot. Follow with half of the rinsed rice and the black cherries (or cherries), and mix well.
- 6
Cover with half of remaining rice. Spread chicken over the rice, and cover with the remaining rice. Shape into a cone.
- 7
Mix 2-3 spoonfuls of cooking oil with black cherry (or cherry) syrup and chicken juice. Pour the mix over rice.
- 8
Cover the pot and cook in an oven or over low heat for about one hour. When cooked, remove some of the rice and mix with saffron dissolved in a bit of hot water.
- 9
When serving, spread saffron-rice over Albaloo-Polow.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
