1/2 lb (227 g) Sour Cherry 1/3 Cup Sugar 2 Cups Rice 2 Tbsp Salt 4 Tbsp Vegetable Oil PREPARATIONS: 1- Remove the cherry seeds. 2- Soak rice with four cups of water and 2 tbsp salt for 2 hours. DIRECTIONS: 1- Place deseeded cherries in a bowl. 2- Add sugar. 3- Allow the cherries to rest for about an hour. 4- Transfer the cherries and sugar onto a pan. 5- Simmer the pot for 30 minutes over low heat. 6- Meanwhile, drain the soaked rice. 7- Pour in water into a large pot. 8- Bring the water to a boil. 9- Add the rice and simmer until tender. 10- Drain the rice in a colander. 11- Rinse the rice with cold water and drain, repeat this step two times. 12- Remove the cooked cherries from the pot, using a strainer spoon. 13- Take a large pot, add 2 tbsp vegetable oil. 14- Pour half of the cherry juice (remained in the pot) into the large pot. 15- Cover the surface with a layer of rice (half of the rice). 16- Add cherries and spread across the pot. 17- Cover the cherry layer with the remaining of the rice. 18- Add 2 tbsp vegetable oil to the small cherry pot, stir and pour the mixture over the rice. 19- Cover the pot with a napkin and a lid. 20- Simmer for 20 minutes over medium heat. 21- Remove the napkin. 22- Stir well and cover the pot with the lid. 23- Continue simmering for 5 to 10 minutes more over medium heat. Add saffron to the rice, as preferred.Read More
Albaloo Polo Calories and Nutrition Values
Albaloo (Sour Cherry or tart cherry) polo (Rice) is another one of Persian rice or polo mixture. Sour Cherries are full of antioxidants and nutrients. Albaloo or Sour Cherry is used to prepare variety tarts, drinks, and dishes. Sour cherry is one of the richest antioxidants source along with blackberry, strawberry and raspberry. Albaloo or sour cherry has cancer prevention factors. It is very high in vitamin C. 3.5 ounces (100 grams) of Albaloo polo has 378 calories and 68 calories from fat. Albaloo Polo is very low in saturated fat and has no cholesterol. It contains 3.5 grams of protein.Read More
- 15 oz (425g) Kidney Beans
- 1 Medium Onion
- 2 Garlic Cloves
- 2 Dried Limes (Limo Amani)
- 1 lb (453g) Stew Beef
- 1 Bunch Leek Chives, Fenugreek Leaves, Parsley
- Salt, Ground Chili Pepper
Persian spice mix (Advieh)
- 1 Tbsp Tomato Paste
1- Dice the onion.
2- Dice the garlic cloves.
3- Soak the dried limes for 15 minutes.
4- Chop the beef.
5- Mince the herbs (leek chives, fenugreek leaves and parsley).
6- Boil 5 Cups of Water.
1- Fry the diced onions and garlics in small pot with 2 tbsp vegetable oil until translucent and golden.
2- Add the chopped beef to the pot, stir and fry along until brown.
3- Add boiling water to the pot until it covers the mixture.
4- Cover the pot with the lid and let it simmer for 60 to 90 minutes.
5- Fry the herbs in pot with 2 tbsp vegetable oil.
6- Add the fried herbs to the beef mixture pot.
7- Add the kidney beans to the pot.
8- Make few holes into the soaked limes and add them to the pot and stir.
9- Now add ground chili pepper, salt, Persian spice mix (Advieh) as preferred.
10- Add 1 tsp tomato paste to the pot and mix thoroughly until well mixed.
11- Cover the pot with the lid and cook for 30 minutes.
Read more about Ghormeh Sabzi calories and nutritional facts