Albaloo Polo with Cherries
Albaloo polo combines tart cherries with saffron-scented basmati rice in one of the most festive Persian dishes.
60 min 4 servings Medium
Method
- 01
Rinse and parboil the rice in salted water.
- 02
Cook the cherries together with sugar into a thick syrup.
- 03
Fry the chicken golden and season with salt and saffron.
- 04
Steam the rice with butter in the bottom of the pot for 35 minutes.
- 05
Gently fold the cherry syrup into a portion of the rice.
- 06
Layer the rice and serve with the chicken on top.
persiancherrieschickencelebration
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