Albalo polo – Rice with chicken and sour cherries

Ingredients for 5 servings:

• 3 cup(s) rice, soaked overnight
• 2 cup(s) sour cherries, pitted, reserving juice
• 1 chicken, cut into 8 – 10 pieces
• 2 tbsp sugar
• 1 tsp turmeric
• salt and pepper
• ⅛ tsp saffron, dissolved in 1 tbsp. hot water
• 2 tbsp butter
• Oil for frying
• 1 tbsp pistachios, chopped or almonds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Classic Persian cuisine

Wash and drain the rice. Season the chicken pieces with salt, pepper, and turmeric, and fry in oil until golden brown. Place the sour cherries in a small saucepan with the sugar and any accumulated juice; there should be very little liquid left. Cook the rice in plenty of salted water until almost tender. Melt the butter in a large saucepan, spread a layer of rice over the rice, then arrange some cherries and the chicken pieces next to each other, then another layer of rice, then cherries, and so on. Mix about 1/2 cup of rice with the dissolved saffron and add the final layer of rice. Place a clean kitchen towel between the pan and the lid, close tightly, and simmer on low heat for about 1 1/2 hours. Then rinse the bottom of the pan thoroughly with cold water to loosen the crust. Arrange the rice and chicken pieces on a platter and garnish with pistachios or almonds. Remove the crust from the pan; it should be golden brown, but not black! Serve with the rice. Side dish: Tzatziki (called mast-o-chiar in Persian and often flavored with finely ground mint.)