Rice with Tart Cherries and Meatballs (Albalu polow)

6 Servings
Rice Persian
Persian cherries rice sour cherries meatballs Rice

3 cups long-grain white basmati e
1 lb und beef
2 medium peeled ons one grated and one thinly sliced
1 teaspoon t
1/2 teaspoon ck pepper
1 teaspoon namon
1 tablespoons hot water
4 cups pitted dried tart rries
1 cup ar
2 tablespoons e juice
2/3 cup etable oil or butter
1 piece lavash bread
2 tablespoons slivered toasted onds
2 tablespoons slivered tachios

1. Pick over and wash the rice. 2. In a bowl combine the ground beef and grated onion with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon cinnamon. Knead well and form into meatballs the size of hazelnuts. 3. In a large skillet, heat 1 tablespoon oil over medium heat, until very hot. Add the sliced onions and fry for 10-15 min, until golden brown. Remove from the skillet and set aside. In the same skillet heat 1 tablespoon oil over medium heat and carefully add the meatballs. Swirl and shake pan gently for about 10 minutes (a spatula may break meatballs) until meatballs brown. Add drop of saffron water, swirl the pan once more and set aside. 4. In a saucepan, combine the dried cherries, sugar, and 2 cups water. Boil over medium heat for 20 min. Stir in lime juice. Drain, reserving about 1 cup syrup. Add 2 tablespoons oil and the rest of the cinnamon, mix well, and set aside. 5. Bring 8 cups of water and 2 tablespoons salt to a boil in a large non-stick pot. Add the rice to the pot and boil briskly for 6-10 minutes, stirring twice with a wooden spoon to loosen any grains that stick. Once the rice rises to the top of the pot, it is done. 6. Drain the rice in a large, fine-mesh strainer and rinse with 3 cups luke-warm water. 7. In a bowl, whisk together 4 tablespoons oil, 1/2 cup water, and 1 tablespoon saffron water, and pour the mixture over the bottom of the pot. This will help for the golden crust (tah dig). 8. Cut a piece of lavash bread to fit the pot, and lay it over the tah dig mixture. 9. Place 2 spatulas full of rice into pot. Add spatula full of cherries, some of fried onion, and spatula of meatballs. Repeat, alternating layers of rice, cherries, fried onion, and meatballs. Mound the ingredients in the shape of a cone. 10. Cover the pot and cook the rice mixture for 10 minutes over medium heat. 11. Mix 1 cup cold water with 1 tablespoon oil and pour over the rice. Sprinkle on the remaining saffron water. 12. Place a clean dishtowel or 2 layers of paper towel over the pot to absorb condensation; cover firmly with the lid to prevent steam from escaping. Cook 40 minutes longer over low heat, taking care the towel doesn't burn. 13. Remove the lid and trickle syrup from Step 4 and 2 tablespoons oil over the rice. Cover and cook another 10 minutes over low heat. 14. Remove the pot from the heat and cool it, covered on a damp surface for 5 minutes to loosen crust. 15. Without disturbing the tah dig, spoon the rice mixture into a serving dish and garnish with slivered almonds and pistachios. 16. Lift tah dig (golden crust) from the pot and serve it separately.


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