AI-generated culinary illustration
mediummainmeatCC0 1.0 Universal
Persian Albaloo Polo (Layered Saffron Basmati Rice with Tart Sour Cherries and Chicken)
A jewel of Persian cuisine: fragrant fluffy basmati rice layered with sweet-tart sour cherries and saffron-braised chicken, steamed until crowned with a crunchy golden tahdig crust.
Prep
25 min
Cook
45 min
Total
70 min
Ingredients
4servings
- Long-grain basmati rice, soaked in salted water350 g
- Chicken breast, diced into bite-sized cubes400 g
- Yellow onion, diced1 piece
- Butter40 g
- Vegetable oil for tahdig2 tbsp
- Salt1.5 tsp
Preparation Steps
1
Simmer 200 g pitted sour cherries with 2 tbsp sugar for 8 minutes, then drain, reserving a splash of syrup.
8 min timer
2
In a skillet, sauté onion and chicken cubes in 1 tbsp butter with salt and turmeric for 8-10 minutes until golden.
10 min timer
3
Parboil soaked basmati rice in plenty of boiling salted water for 6-7 minutes until al dente, then drain.
7 min timer
4
Pour oil into nonstick pot, layer rice, cherries, and chicken into a pyramid. Poke steam holes, dot with butter, wrap lid with kitchen towel, and steam on low for 35 minutes.
35 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
