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Meat, Maghreb and Middle East

Albaloo polo with chicken

Albaloo polo with chicken is a Persian dish combining saffron basmati rice, tart sour cherries, and braised chicken thighs. For 4 people, it takes about 1h35 and a medium skill level, at a cost of €3.30 per person. Success depends on reducing the cherries into a thick syrup and steaming the rice until it's dry and fragrant.

Tonight, we're having albaloo polo, saffron Persian rice with tart sour cherries, alongside braised chicken that plays on sweet and savory.

Albaloo polo with chicken
Total time
1 h 35
Difficulty
Medium
Cost per person
€3.30
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Albaloo polo balances the tart sweetness of sour cherries against tender chicken simmered with turmeric. The basmati rice, tinted with saffron and studded with fruit, takes on a color and aroma unlike your usual weeknight dinner. Every bite alternates fragrant grains with a touch of tartness, never feeling heavy.

This is a dish to plan for a Sunday or an evening when you have some time ahead, since the chicken simmers for a while and the rice needs patience during the steaming step. Kids tend to love it for the sweetness of the cherries, and it pleasantly surprises guests who haven't tried Persian cooking before.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Fruits and vegetables

  • Onion 2

Pantry

  • Turmericoften in the pantry 1 tsp
  • Basmati riceoften in the pantry 320 g
  • Sugaroften in the pantry 2 tbsp
  • Saffron 1 pinch
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Pitted sour cherries, frozen or jarred 300 g

Dairy

  • Butter 40 g

Allergens Lactose

The step by step recipe

  1. Brown the chicken with the sliced onions and turmeric, then cover with half a glass of water.

    Brown the skin until it's crisp.

  2. Cover and let simmer over low heat. 45 min

    Turn the pieces halfway through cooking so they cook evenly.

  3. Cook the sour cherries over low heat with the sugar until you get a thick syrup. 15 min

    If the cherries are already in syrup, skip the sugar in the recipe.

  4. Cook the rice for 8 minutes in boiling salted water, then drain and layer the rice and cherries in the pot with butter and saffron. 12 min

    Set aside a few whole cherries for garnish.

  5. Cover with a towel and let steam, then serve the rice with the chicken. 30 min

    The rice should stay dry and fragrant, not sticky.

Our tips to get it right

  • Pick tart sour cherries rather than sweet cherries, they balance the added sugar much better.
  • Rinse the basmati rice in cold water before cooking to remove excess starch and get well separated grains.
  • Poke a few holes in the towel placed under the lid so steam can escape without water dripping back onto the rice.

The variations

  • Swap the chicken thighs for boneless chicken thighs for a faster cook time.
  • For a vegetarian version, replace the chicken with roasted eggplant pieces and keep the sour cherry rice as is.
  • For kids, lightly blend the cherries with their syrup for a smoother texture with fewer chunks.

What to serve it with

  • Plain yogurt to soften the tartness
  • Cucumber and mint salad
  • Sweet black tea to finish the meal

Storage

The chicken and rice keep for 2 to 3 days in the fridge in an airtight container, ideally stored separately. The chicken freezes well for up to 2 months, though the rice loses some texture when frozen. Reheat in a skillet or microwave with a splash of water so the rice doesn't dry out.

Questions about this dish

Can I use frozen or jarred sour cherries instead of fresh ones?

Yes, both work well in this recipe. If the cherries are already packed in sweet syrup, skip the added sugar so the dish doesn't turn out too sweet.

How do I keep the rice from sticking to the bottom of the pot?

Use a heavy bottomed pot and add a little oil or butter before adding the rice. Gentle steaming under the towel also helps prevent sticking.

Can I make this dish ahead of time?

The braised chicken can be made the day before and reheats easily. The steamed rice is best made just before serving, since it loses its texture as it cools.

Is saffron essential to this recipe?

Saffron gives the dish its golden color and signature aroma, so it's best not to skip it. A small pinch steeped in a bit of hot water before adding it to the rice is enough.

How long does it take to make an albaloo polo with chicken?

Count 1 h 35 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an albaloo polo with chicken?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an albaloo polo with chicken cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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