Albaloo Polo ba Kufteh Ghelgheli
آلبالو پلو با کوفته قلقلی·(al-ba-loo po-lo ba koof-teh ghel-ghel-ee)
The Cult of Tahdig & Weekday Polos
Toss the half-inch meatballs into the hot oven and smell the spiced meat and simmering fruit the second the ground lamb sizzles, emptying a drained jar of sour cherries into a wide nonstick pot. Traditionally a grueling summer banquet affair requiring hours of pitting fruit, Albaloo Polo transforms into a realistic weeknight staple by leaning on high-quality jarred cherries and baking the kufteh rather than frying them. Turn the heat down, trust the pot, and do not lift the lid.
Before you start
Stage the components ahead of time.
The cherry syrup separation and the meatball baking can easily be completed up to three days in advance. Storing these components in the fridge reduces the weeknight workflow to simply parboiling rice and steaming the dish.
Ingredients
- frozen pitted sour cherries1 lb
- granulated sugar1/2 cup
- ground beef or lamb1 lb
- yellow onion1 large
- kosher salt1 tsp
- black pepper1/2 tsp
- ground turmeric1 tsp
- ground cinnamon1/2 tsp
- ground cardamom1/2 tsp
- olive oil1 tbsp
- long-grain basmati rice3 cup
- kosher salt1/4 cup
- neutral oil or ghee3 tbsp
- flour tortilla or lavash1 large
- saffron threads1/4 tsp
- slivered pistachios and almonds1/2 cup
Method
- 01
Macerate and simmer the sour cherries.
Place the frozen sour cherries in a medium saucepan, cover with the sugar, and set over medium-low heat. As they thaw, they will release their juices; gently simmer the mixture for exactly 10 to 12 minutes, being careful not to overcook them into mush.
- 02
Separate the cherries and reduce the syrup.
Remove the pan from the heat and use a slotted spoon to transfer the intact cherries to a bowl. Return the remaining liquid to the stove and simmer for 10 more minutes until it reduces into a glossy syrup, then set aside.
- 03
Form and bake the spiced kufteh.
Preheat your oven to 425°F and line a baking sheet. In a bowl, combine the squeezed dry onion pulp, ground meat, 1 tsp salt, pepper, turmeric, cinnamon, and cardamom. Knead vigorously for 3 minutes until sticky, then roll into mini meatballs, place on the sheet, drizzle with olive oil, and bake for 10 to 12 minutes.
- 04
Parboil the rice to a zendeh state.
Bring 10 cups of water and 1/4 cup kosher salt to a rolling boil in a large pot. Add the washed rice and boil uncovered for 5 to 7 minutes until the outside of the grain is soft but the very center retains a firm bite, then drain and rinse immediately with cold water.
- 05
Construct the tahdig and rice pyramid.
In a large, heavy-bottomed non-stick pot, heat the neutral oil or ghee over medium and lay the tortilla flat against the bottom to act as a protective shield. Layer the parboiled rice, reserved cherries, meatballs, and a meager 1 tablespoon of the cherry syrup, building upwards into a cone shape and finishing with plain white rice on top.
- 06
Steam the rice using a damkoni.
Poke 4 to 5 holes straight down through the rice to the bottom of the pot to create steam chimneys, and drizzle the bloomed saffron water over one side of the peak. Tightly wrap the pot's lid in a clean kitchen towel, cover the pot, steam on medium-high for 3 minutes until steam escapes the edges, then drop to the absolute lowest heat for 45 minutes.
- 07
Unveil and garnish.
Remove the lid and gently scoop the mixed rice, cherries, and meatballs onto a serving platter. Garnish with the toasted nuts, shatter the crispy bread tahdig to serve alongside, and offer the remaining cherry syrup in a small pitcher for the table.
Notes
Exercise extreme restraint with the cherry syrup.
Drowning the rice in syrup during the layering phase is the most common pitfall, resulting in heavy, sticky, pink mush. Limit yourself to a single tablespoon inside the pot.
Squeeze the grated onion dry.
Failing to remove the onion juice before mixing it into the meat will cause the kufteh to disintegrate in the pan and harbor a harsh, boiled-onion flavor.
From Cook Persian in America.