Albaloo Polo – Persian Sour Cherry Rice
Prep: 30 mins
Cook: 30 mins
1 lb ribeye steak (certified humane, pasture-raised)
salt + pepper to taste
2 Tb salt
Crush saffron threads with a bit of sugar.
Add 2 tablespoons of hot water and set aside to steep.Meanwhile, place cherries, lemon juice + zest and a bit of butter
over low heat and cook 10 minutes.Drizzle a bit of olive oil into a large pan over medium-high heat.
Chop onion and add to pan.
Sautee until golden-brown.Using the flat of the knife blade, give the garlic cloves a good bashing, then
mince finely. Set aside to rest at least 10 minutes.
Add to pan and fry a minute or two.Trim and cut steak into 1/2-inch cubes.
Add to pan, along w turmeric, Worchestershire.
Add 2 tablespoons of salt and enough water to just cover the top of the rice.
Place over medium heat, gently stir a couple times with a wooden spoon,
put the lid on and let the rice steam, ~10-15 minutes.Now, it is time to layer everything.
Transfer the rice into a large bowl.
Gently fluff the rice with a fork as you go.Line the bottom of a nonstick pot with bread (lavash, pita) or potatoes.
Transfer a bit of the steamed rice over the bread/potatoes.
Sprinkle cherry-butter mixture over the rice.
Top with more rice, then with the meat mixture.
Finish with the last of the cherry mixture and rice.
Lower to heat, put the lid on and let the rice steam another 15-20 minutes.Invert rice onto a large platter, crown with a generous sprinkling of pistachios
and serve with fresh salad.Middle Easterners, in general, cannot live without rice. It is our regional staple and appears on the table nearly every night. If you plan to tackle this dish all at once, save time by using as many of your stove burners at once as possible. The onions can be sauteed while the cherries are cooking in butter and the rice is steaming. Remember Albaloo Polo lends itself well to cooking in stages. Much of the prep-work can be done early on and even frozen so that it all comes together shortly before dinnertime. Cherries aren’t just for pie, anymore.Summer’s bounty brings some of my most favorite fruits – luscious peaches, velvet apricots and glorious cherries. Some summers pass without the appearance of fresh sour cherries. Fresh, frozen or dried, sweet or sour, whatever cherries you find, you must try this Persian classic.