Albaloo-Polow: A Jewel-Toned Iranian Rice Masterpiece

The first time I encountered Albaloo-Polow, it was a revelation. I was a young apprentice in a bustling Persian kitchen, the air thick with the intoxicating aroma of rosewater, cardamom, and simmering spices. My mentor, a woman whose hands moved with the grace of a conductor and the precision of a surgeon, was preparing this very dish. The vibrant crimson of the sour cherries against the fluffy white rice, studded with tender pieces of chicken, was like a painter’s palette come to life. It wasn’t just food; it was art. The patient simmering, the careful layering, the final flourish of saffron-infused rice – each step was a testament to the deep culinary traditions of Iran. That day, Albaloo-Polow became not just a dish I learned to cook, but a story I carry with me, a reminder of the beauty and soul that can be found in a perfectly prepared meal.

Recipe Overview

• Prep Time: Approximately 30-45 minutes (plus time for cherry preparation)
• Cook Time: Approximately 1 hour 20 minutes to 1 hour 30 minutes
• Total Time: Approximately 1 hour 50 minutes to 2 hours 15 minutes
• Servings: 4
• Yield: Serves 4 generously
• Dietary Type: Adaptable (Chicken is standard, but can be made vegetarian)

Ingredients

Here’s what you’ll need to create this iconic Iranian dish:

• For the Cherry Sauce:
  • 1 kg sour cherries (or black cherries, or regular cherries – adjust sugar accordingly)
  • 1 kg sugar (reduce if using sweeter cherries)
• For the Chicken:
  • 4 boneless, skinless chicken breasts
  • 2 medium onions
  • Cooking oil (for sautéing)
  • Salt, to taste
  • Black pepper, to taste (optional)
  • 1 glass hot water
• For the Rice:
  • 500 g basmati rice
  • 1/2 teaspoon saffron
  • Cooking oil (for pot and drizzling)
  • Potato slices (optional, for the bottom layer of the pot)
• For Serving:
  • Dissolved saffron mixture

Equipment Needed

• Large saucepan (for cooking cherries)
• Medium saucepan or pot (for cooking chicken)
• Large pot with a tight-fitting lid (for cooking the polow)
• Fine-mesh sieve
• Measuring cups and spoons
• Sharp knife and cutting board
• Small bowl (for dissolving saffron)

Instructions

Embarking on the creation of Albaloo-Polow is a journey of patience and precision, rewarding you with a dish of unparalleled flavor and visual appeal.

1. Prepare the Cherry Compote: Begin by washing the sour cherries and meticulously removing their stones. In a large saucepan, combine the pitted cherries with the sugar. Bring this mixture to a boil over medium heat, then reduce the heat to simmer. Cook for 15 to 20 minutes, allowing the cherries to soften and release their juices, creating a syrupy consistency. Once cooked, remove the saucepan from the heat and allow the cherry compote to cool down completely. After cooling, strain the compote, reserving the vibrant syrup for later and setting the cooked cherries aside.
2. Cook the Chicken: While the cherries cool, prepare the chicken. Peel and thinly slice the onions. Wash the chicken breasts thoroughly. In a medium saucepan or pot, add the sliced onions, season the chicken breasts with salt and black pepper (if using), and pour in a glass of hot water. Cover the pot and cook over medium heat for 20 to 25 minutes, or until the chicken is cooked through and tender.
3. Filter and Reserve Chicken Juices: Once the chicken is cooked, allow it to cool slightly. Then, filter the chicken and reserve the flavorful cooking juices. You can shred or cut the chicken into bite-sized pieces at this stage, as preferred.
4. Prepare the Rice: Now, turn your attention to the rice. Wash the basmati rice under cold running water several times until the water runs clear. This is a crucial step to remove excess starch, ensuring fluffy, distinct grains.
5. Layer the Pot for Steaming: In the large pot you will use for cooking the polow, pour 2 spoonfuls of cooking oil. If you are using potato slices, peel and cut them into about 1 cm thin slices. Arrange these potato slices in an even layer at the bottom of the pot. This forms a delicious crust, known as “tahdig,” and prevents the rice from sticking.
6. Combine Rice and Cherries: In a separate bowl, mix about half of the rinsed rice with the reserved cooked sour cherries. This will create a beautiful, ruby-red rice mixture.
7. Assemble the Albaloo-Polow: Carefully layer the pot. Add the cherry-rice mixture over the potato base. Follow this with half of the remaining plain rinsed rice, spreading it evenly. Arrange the cooked chicken pieces over this layer of rice. Finally, cover the chicken with the remaining plain rice, shaping the top into a cone-like mound. This layering technique allows the flavors to meld beautifully during steaming.
8. Infuse with Flavorful Liquid: In a small bowl, mix 2 to 3 spoonfuls of cooking oil with the reserved cherry syrup and the filtered chicken juice. Pour this flavorful liquid gently over the entire surface of the rice.
9. Steam the Polow: Cover the pot tightly with its lid. You can further seal the lid by placing a clean kitchen towel underneath it to trap the steam effectively. Cook over low heat for approximately one hour. This slow steaming process allows the rice to absorb the flavors and become perfectly fluffy.
10. Prepare the Saffron Rice: While the polow is steaming, prepare the saffron. Dissolve the 1/2 teaspoon of saffron threads in a small amount of hot (but not boiling) water. You can achieve this by gently steeping the saffron threads in the hot water for several minutes, which helps to release their vibrant color and aroma.
11. Incorporate Saffron: Once the rice is cooked and ready to be served, carefully remove some of the cooked rice from the pot. Gently mix this reserved rice with the dissolved saffron. This will create a beautifully golden, aromatic saffron-infused rice.
12. Serve: When serving, spread the saffron-rice mixture over the top of the Albaloo-Polow. The contrast of the golden saffron rice against the crimson cherry rice is visually stunning and signals the delightful flavors within.

Expert Tips & Tricks

• The Art of Tahdig: For an extra crispy tahdig, ensure the potato slices are well-coated with oil. You can also achieve a beautiful tahdig with a thin layer of plain rice at the bottom, toasted slightly before adding the other layers.
• Cherry Quality: The tartness of the cherries is key to Albaloo-Polow’s signature flavor profile. If you can only find sweet cherries, you’ll need to significantly reduce the sugar and perhaps add a touch of lemon juice to balance the sweetness.
• Rice Rinsing is Key: Don’t rush the rice rinsing process. Thoroughly washing basmati rice is paramount for achieving that perfect, fluffy texture and preventing a gummy polow.
• Gentle Folding: When mixing the saffron rice, do so gently to avoid breaking the rice grains. The goal is to evenly distribute the color and aroma without compromising the texture.
• Flavor Boost: For an even richer flavor, you can marinate the chicken briefly in a mixture of yogurt, a touch of onion juice, and spices before cooking.

Serving & Storage Suggestions

Albaloo-Polow is a complete meal in itself, but it pairs wonderfully with a side of plain yogurt or a crisp cucumber and tomato salad. It is best served hot, allowing the aromas to fully envelop your senses.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat with a splash of water, or microwave it until heated through. Be careful not to overcook the rice when reheating.

Nutritional Information

This is an estimated nutritional breakdown and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	1826.6 kcal
Calories from Fat	9 kcal
Total Fat	17.9 g	27%
Saturated Fat	4.8 g	23%
Cholesterol	92.8 mg	30%
Sodium	112.4 mg	4%
Total Carbohydrate	382.1 g	127%
Dietary Fiber	9.3 g	37%
Sugars	274.1 g	1096%
Protein	43.3 g	86%

Note: The high sugar content is primarily from the cherry compote and is characteristic of this traditional dish.

Variations & Substitutions

• Vegetarian Albaloo-Polow: For a vegetarian version, omit the chicken entirely. You can substitute it with pan-fried firm tofu or a medley of sautéed mushrooms and roasted root vegetables. The cooking process for the rice and cherries remains the same.
• Different Cherries: While sour cherries are traditional, you can use black cherries for a slightly different flavor profile. If using regular sweet cherries, be sure to significantly reduce the amount of sugar added, as they are naturally sweeter.
• Aromatic Boost: For an extra layer of fragrance, you can add a pinch of cardamom powder to the cherry compote or a cinnamon stick to the chicken while it cooks.

FAQs

Q: Why do I need to wash the rice so many times?
A: Washing basmati rice removes excess surface starch, which prevents the grains from clumping together and ensures a fluffy, separate texture in your finished polow.

Q: What is “tahdig” and why is it important?
A: Tahdig is the crispy, often golden-brown layer of rice or potato at the bottom of the pot. It’s a highly prized element of Persian rice dishes, offering a delightful contrast in texture and flavor.

Q: Can I use frozen sour cherries?
A: Yes, frozen sour cherries work well. Thaw them completely and drain off excess liquid before proceeding with the recipe. You may need to adjust the sugar slightly depending on how tart they are after thawing.

Q: My rice seems a bit dry. What can I do?
A: Ensure your pot lid is tightly sealed to trap steam. If you suspect steam is escaping, you can place a clean kitchen towel under the lid. Also, ensure you’re cooking on a very low heat to allow the rice to steam rather than boil.

Q: How can I make the cherry sauce thicker?
A: If your cherry syrup is too thin after cooking, you can simmer it uncovered for a few extra minutes to allow some of the liquid to evaporate, thus thickening it. Alternatively, you can dissolve a teaspoon of cornstarch in a tablespoon of cold water and stir it into the simmering syrup until thickened.

Albaloo-Polow is more than just a dish; it’s an experience. It’s a testament to the culinary artistry that balances sweet and tart, tender and crisp, fragrant and deeply satisfying. As you assemble its layers and inhale the intoxicating aromas, you’re not just cooking; you’re participating in a timeless tradition. Gather your loved ones, set the table, and let the vibrant colors and exquisite flavors of this Persian jewel transport you. Nush-e Jun!