Albaloo Polo

Albaloo Polo is a Persian dish made with rice, sour cherries, and saffron-infused chicken.

Ingredients - Serves 4

Wash the rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
In a large pot, bring water to a boil. Add salt and the drained rice. Cook for 5-7 minutes until the rice is parboiled. Drain and set aside.
In a separate pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
Add the chicken thighs to the pot with the onions. Season with salt and pepper. Cook until the chicken is browned on all sides.
Add the dissolved saffron, sour cherries, and sugar to the pot. Stir well to combine.
Cover the pot and cook over low heat for 30 minutes, or until the chicken is cooked through and tender.
In a non-stick pot, melt the butter over low heat. Add a layer of parboiled rice, followed by a layer of chicken and sour cherry mixture. Repeat the layers until all the ingredients are used, ending with a layer of rice.
Cover the pot with a clean kitchen towel and then with a lid. Cook over low heat for 30-40 minutes, or until the rice is fully cooked and fluffy.
Remove the pot from heat and let it rest for 5 minutes. Gently fluff the rice with a fork.
Serve the Albaloo Polo on a platter, garnished with toasted slivered almonds.