Sour Cherry Rice (Albaloo Polo)

Ingredients

• 2 cups basmati rice
• 3 cups pitted sour cherries, fresh or frozen (thawed and drained)
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter, melted, divided
• 1/4 cup neutral oil, divided
• 1/2 teaspoon saffron threads, crushed
• 3 tablespoons hot water (for saffron)
• 1/2 cup slivered almonds
• 1/3 cup slivered pistachios
• 2 tablespoons plain yogurt
• 1/4 cup sour cherry syrup or juice (reserved from cherries)
• 1 tablespoons kosher salt (for rice water)
• 1 teaspoon salt

Method

1. 1

   Rinse the basmati rice in cold water 3 to 4 times until the water runs mostly clear, then soak in a bowl of water with 1 tablespoon salt for at least 30 minutes.

2. 2

   Combine the saffron threads with 3 tablespoons hot water and let steep until deeply colored.

3. 3

   In a saucepan over medium heat, combine the sour cherries, sugar, and 1/4 cup of their reserved juice. Simmer, stirring occasionally, until the cherries soften and release a thick syrup.

   15:00 · simmer cherries
4. 4

   Strain the cherries from the syrup, reserving both separately; set aside.

5. 5

   Toast the slivered almonds in a dry skillet over medium heat, stirring frequently, until lightly golden.

   4:00 · toast almonds
6. 6

   Bring a large pot of water to a boil and add 1 teaspoon salt. Drain the soaked rice and add it to the boiling water, cooking until the grains are al dente but still firm in the center.

   7:00 · boil rice
7. 7

   Drain the rice in a colander and rinse briefly with lukewarm water to stop the cooking.

8. 8

   In a small bowl, mix 2 tablespoons of the drained rice with the yogurt, 2 tablespoons oil, and 2 tablespoons of the saffron water to form a paste for the tahdig base.

9. 9

   Heat the remaining 2 tablespoons oil and 2 tablespoons of the melted butter in a nonstick pot over medium heat, then spread the yogurt-rice paste evenly over the bottom.

10. 10

    Layer half of the remaining rice over the tahdig base, then scatter the strained sour cherries evenly over the rice.

11. 11

    Add the remaining rice on top, mounding it into a pyramid shape to allow steam to circulate.

12. 12

    Drizzle the remaining melted butter and saffron water over the rice mound, then poke a few holes down to the bottom with the handle of a wooden spoon.

13. 13

    Cover the pot with a lid wrapped in a kitchen towel and cook over low heat to steam the rice until tender and the bottom forms a golden crust.

    45:00 · steam rice
14. 14

    While the rice steams, warm the reserved cherry syrup over low heat until slightly thickened.

    5:00 · reduce syrup
15. 15

    Remove the pot from heat and let it rest, covered, for 5 minutes before uncovering.

16. 16

    Spoon the saffron rice and cherries onto a serving platter, drizzle with the warm cherry syrup, and scatter the toasted almonds and pistachios over the top.

17. 17

    Break the golden tahdig crust into pieces and arrange around the platter before serving.