Albaloo Polow



Ingredients: (4 servings)


long-grain or basmati rice, 500 grams
chicken, one medium-size
black cherry (or cherry), 1kg
sugar, 1 kg
onions, 2 medium
saffron, 1/2 teaspoon
cooking oil
salt
black pepper


Directions:


Wash black cherries (or cherries) and remove the stones. Add sugar.
If you are using cherries rather than black (sour) cherries, less sugar
can be used. Bring to boil. Cook over medium heat for 15-20 minutes.
Remove from heat and allow to cool down completely. Remove the extra
syrup.


Peel and thinly slice onions. Wash chicken. Add onions, salt, black pepper,
and a glass of hot water, and cook over medium heat for 20-25 minutes.
Allow to cool, then remove bones. Filter the chicken juice and save for
later use.

Follow instructions for preparing Polow
until rice is rinsed. Pour 2 spoonfuls of cooking oil and half a glass
of hot water in a pot. Follow with half of the rinsed rice and the
black cherries (or cherries), and mix well. Cover with half of
remaining rice. Spread chicken over the rice, and cover with the
remaining rice. Shape into a cone. Mix 2-3 spoonfuls of cooking oil
with black cherry (or cherry) syrup and chicken juice. Pour the mix
over rice. Cover the pot and cook in an oven or over low heat for
about one hour.


When cooked, remove some of the rice and mix with saffron dissolved
in a bit of hot water. When serving, spread saffron-rice over Albaloo-Polow.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk