Sour Cherry Rice – Persian: Albaloo Polow

6 Servings

Ingredients

1 pound (450 grams) chicken breast
1 pound (450 grams) long grain or basmati rice
1 pound (450 grams) sour cherries
2/3 pound (300 grams) sugar
1/2 teaspoon saffron
1 medium onion
2 tablespoons sliced pistachios or almonds
2 tablespoons cooking oil
3 teaspoons salt
1/2 teaspoon black pepper

Directions

- Soak rice in 4 cups of water for one hour. Bring 8 cups of water to boil. Add 2 teaspoon of salt and rice. Cook uncovered for about 10 minutes over high heat. Taste one kernel. Rice should be soft on the outside and slightly hard on the inside. When ready, drain the rice into a large colander.
- Peel onions and cut them into small pieces. In a sauce pan, add chicken, onions, salt and pepper. Add 1 cup of water and cook over medium heat for 30 minutes. Cut chicken into small cubes.
- Seed sour cherries. Add sugar to cherries and bring to boil. Cook over medium heat for 20 minutes. Let it cool down and remove syrup.
- In a large non-stick pan, add 1/2 cup of water, 2 tablespoons of oil, and half of the rice. Top it with chicken and cherries. Then add the rest of the rice and syrup. Cover and cook over low heat for about 25minutes.
- Dissolve saffron in 1/4 cup of hot water. Transfer the rice to a serving platter and garnish with saffron and sliced pistachios or almonds.

Noosh e Jan!