Albaloo Polo Recipe (Persian Sour Cherry Rice)
Make albaloo polo: saffron rice layered with jammy sour cherries and served with chicken or meatballs. A sweet tart Persian party rice with a crisp tahdig.
Persian and Iranian home recipes: saffron rice, khoresh stews, kebabs and sweets, tested for ordinary kitchens.
Saffron rice with a golden tahdig, slow walnut and herb stews, juicy kebabs and rosewater sweets: Persian home cooking written for ordinary kitchens. Every recipe has clear timings, a visual doneness gauge and fixes for the mistakes cooks make most often.
Recipes developed and tested by Farwa Zeeshan
Jump to
Rice and polo
Khoresh and ash
Ghormeh SabziThe national herb stewKebabs and meat
Starters and sides
Mirza GhasemiSmoky eggplant dipSweets
Learn the technique
Quick answers
Chelow kabab, saffron rice with koobideh kebab, and ghormeh sabzi are both considered national dishes.
The crispy golden crust at the bottom of a pot of Persian rice.
Saffron, turmeric, cinnamon, dried lime, advieh, dried mint and rosewater.
No, it is fragrant and sour rather than hot.
Khoresh is a stew served with rice; ash is a thick soup eaten on its own.
Every recipe
Make albaloo polo: saffron rice layered with jammy sour cherries and served with chicken or meatballs. A sweet tart Persian party rice with a crisp tahdig.
Make lubia polo: Persian rice layered with green beans and spiced beef in tomato, steamed to fluffy grains with a crisp tahdig. A one-pot weeknight favourite.
Make khoresh bademjan: tender lamb in a tangy tomato and sour grape sauce with silky fried eggplant. How to fry eggplant without soaking up too much oil.
Make kuku sabzi: a deep green Persian frittata packed with herbs, walnuts and barberries. Tips for a fluffy set centre that flips clean and never tastes eggy.
Make kufteh tabrizi: giant meatballs of mince, rice and split peas stuffed with egg, prunes and walnuts, simmered in a tomato saffron broth without breaking.
Make perfect tahdig: the golden crispy rice crust at the bottom of Persian rice. Yoghurt saffron, potato or bread versions, plus how to flip it out whole.
Make ash reshteh: a thick Persian soup of beans, lentils, herbs and noodles topped with kashk, fried mint and crispy onions. Nowruz favourite, easy to scale.
Make jujeh kabab: chicken marinated in saffron, lemon, onion and yoghurt, then grilled until charred and juicy. Oven, grill and pan methods with tips.
Make abgoosht, or dizi: lamb, chickpeas, beans and potato slow cooked in a dried lime broth, served as soup with bread and a pounded meat mash. Easy method.
Make tahchin: saffron yoghurt rice baked with chicken until a golden crust forms, then flipped out whole. Tips so it unmolds clean and never sticks or breaks.
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