Albaloo Polo Recipe

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Soak the rinsed rice in 6 cups cold water with 2 tsp salt for 30 minutes; then drain.

If using dried sour cherries: place 2 cups dried cherries in a small saucepan with 1 cup water. Bring to a simmer, cover, and simmer 8–10 minutes until plump. Remove from heat and stir in 1 cup granulated sugar (or to taste) until dissolved. Reserve both cherries and the sweetened cherry liquid. If using fresh pitted cherries, simmer 2 cups cherries with 1/2 cup water and 3/4 cup sugar until softened, about 6–8 minutes; set aside, reserving liquid.

Boil a large pot of water (roughly 8 cups) and add the drained rice. Parboil rice for 6–7 minutes until al dente — the center should still have a slight bite. Test a grain for doneness. Drain rice in a fine mesh sieve.

Prepare saffron (optional): toast saffron threads very briefly in a dry pan or between fingers, then crush and pour 2 tbsp hot water over them; let bloom 5–10 minutes.

In a nonstick or heavy-bottomed 5–6 quart pot, heat 2 tbs vegetable oil and 2 tbs butter or ghee over medium heat for the tahdig (crispy crust). If you prefer a potato tahdig, thinly slice one potato and layer on the bottom; this recipe uses butter/oil crust.

Layer the parboiled rice into the pot in alternating layers with the cherries: spoon a third of the rice into the pot, then scatter a third of the cherries (reserving some cherries for garnish) and drizzle about 2–3 tbs of the cherry liquid over that layer. Repeat to create 2–3 layers, finishing with rice on top. Pour the bloomed saffron (if using) over the top rice and dot with remaining 2 tbs butter.

Using the handle of a wooden spoon, poke 6–8 deep holes through the rice down to the bottom to allow steam to escape and distribute heat.

Cover the pot with a tight-fitting lid wrapped with a clean kitchen towel (towel traps condensation) and steam on medium-high for 5 minutes, then reduce to low heat and steam 30–35 minutes until rice is fully cooked and tahdig is golden and crisp. If you see excessive steam escaping, lower the heat.

When done, turn off heat and let rice rest 5 minutes. Place a large platter over the pot and carefully invert to unmold rice so the tahdig is on top (or serve rice with tahdig pieces at the side). Gently mix remaining cherries into the rice or leave layered, depending on desired presentation.

In a mixing bowl combine 1 lb ground lamb or beef, grated onion, minced garlic, 1 cup breadcrumbs, 1 large egg, 1 tsp dried mint, 1 tsp turmeric, 1 tsp ground cumin, 1 tsp salt and 1 tsp black pepper. Mix until evenly combined but do not overwork the meat.

Shape the mixture into small to medium meatballs, about 1 1/4 to 1 1/2 inches (roughly 18–22 meatballs). Wet your hands slightly to prevent sticking.

Heat 2 tbs olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd. Brown on all sides, about 6–8 minutes total, turning gently so they cook through. Remove meatballs to a plate. They will finish cooking in the cherry sauce if desired.

Optional: For moister meatballs, after browning add the meatballs to the pot with the layered rice for the final 20 minutes of steaming (nestle them into the rice layers). Alternatively, finish them in the cherry sauce described below.

In a medium saucepan, combine the reserved cherry liquid (about 1 cup), 2 tbsp lemon juice and 1 tbsp brown sugar (adjust to taste). Bring to a simmer and reduce slightly until syrupy, about 6–8 minutes. Taste and adjust sweetness or acidity; the sauce should be bright and slightly tart-sweet.

If you did not steam meatballs with the rice, add the browned meatballs to the simmering cherry sauce and gently simmer 6–8 minutes so they finish cooking and absorb some cherry flavor.

Stir 1 tbsp butter into the sauce off the heat for gloss and richness. Toss the cooked/reserved cherries into the sauce to coat (reserve a few for garnish).

To serve: plate fragrant saffron-tinted rice with cherries, top or arrange the savory meatballs alongside, and spoon some cherry sauce over the meatballs and rice as desired. Garnish with chopped fresh parsley and additional whole cherries. Break pieces of tahdig and serve for texture contrast.