Albaloo Polo (آلبالو پلو) — Persian Sour Cherry Saffron Rice with Chicken

• 16 ozBasmati rice (rinsed until water runs mostly clear)
• 8.5 cupWater (for parboiling)
• 18 gSalt (for parboiling water)
• 1⅛ lbSour cherries (pitted; fresh or frozen (thawed and drained))
• 4.9 ozGranulated sugar (adjusted for classic sweet-tart balance)
• 2⅛ ozUnsalted butter (or use 60 ml neutral oil)
• 2 tbspNeutral oil (for the pot base and crisp tahdig)
• ½ tspSaffron threads (finely crushed)
• ¼ cupHot water (to bloom saffron)
• 2 lbChicken thighs, boneless and skinless (cut into 6 pieces)
• 7.1 ozOnion (thinly sliced)
• 1½ tspTurmeric (ground)
• ½ tspGround cinnamon (optional but traditional)
• ½ tspBlack pepper (freshly ground)
• 1.1 ozSlivered pistachios (lightly toasted)
• 1.1 ozSlivered almonds (lightly toasted)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until it runs mostly clear. Soak the rice in plenty of cold water for 20 minutes, then drain well to help the grains elongate and cook evenly.

2. 2

   Bloom the saffron by stirring the crushed saffron threads into 60 ml hot water. Let it stand for at least 10 minutes so the color and aroma fully develop.

3. 3

   Make the cherry mixture by combining the pitted sour cherries, sugar, and 60 ml water in a saucepan. Simmer over medium-low heat for 8–10 minutes until the sugar dissolves and the cherries release juice, then stop while the cherries still hold their shape.

4. 4

   Cook the chicken by heating 15 ml oil in a wide pan and sautéing the sliced onion for 6–8 minutes until soft and lightly golden. Add turmeric, cinnamon, salt, and black pepper, then add the chicken and sear for 3 minutes per side to build flavor.

5. 5

   Add 300 ml water to the chicken pan, bring to a gentle simmer, and cover. Cook for 25–30 minutes until the chicken is tender and the liquid reduces to a light sauce, then turn off the heat and keep covered to stay warm.

6. 6

   Parboil the rice by bringing 2000 ml water to a boil and dissolving 18 g salt in it. Add the drained rice and boil for 6–8 minutes until the grains are softened on the outside but still firm in the center, then drain in a colander and rinse quickly with 200 ml cold water to stop cooking.

7. 7

   Prepare the pot for steaming by returning it to medium heat and adding 30 ml neutral oil and 30 g of the butter. Once the fat is shimmering, add 2–3 tablespoons of the parboiled rice to cover the base; this helps create a crisp tahdig without needing bread or potatoes.

8. 8

   Layer the rice and cherries by adding a thin layer of rice, then spooning over a layer of cherries with a little of their syrup. Repeat in 3–4 layers, finishing with rice on top, and drizzle the remaining 30 g butter and about 45 ml of the bloomed saffron water over the surface.

9. 9

   Steam the Albaloo Polo by poking 5–6 holes down through the rice with the handle of a spoon to vent steam. Cover the lid with a clean towel, place it on the pot, and steam on medium heat for 10 minutes, then reduce to low and steam for 35–40 minutes until the rice is fully fluffy and aromatic.

10. 10

    Rest and serve by turning off the heat and letting the pot sit covered for 10 minutes to set the texture. Fluff the rice gently, plate it with the braised chicken, and finish with toasted pistachios and almonds plus the remaining saffron water for extra golden streaks.