Albaloo polo () is an Iranian main dish of
rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
and
sour cherries
''Prunus cerasus'' (sour cherry, tart cherry, or dwarf cherry) is an Old World species of ''Prunus'' in the subgenus '' Cerasus'' (cherries). It has two main groups of cultivars: the dark-red Morello cherry and the lighter-red Amarelle cherry. ...
usually served with chicken,
koobideh, or other types of
kebab
Kebab ( , ), kebap, kabob (alternative North American spelling), kebob, or kabab (Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East.
Kebabs consist of cut up ground meat, sometimes with vegetables an ...
as well as some form of stews (
khoresht
Khoresh () or Khoresht () is a Persian word that refers to Iranian stews, usually slow-cooked and served with rice. It’s the heart of Iranian cuisine and comes in many varieties, often named after their main ingredients. The word is a substant ...
). In Persian, ''albaloo'' is
morello cherry
Morello is the most widely planted cultivar group of sour cherry (''Prunus cerasus'' subsp. ''acida'') in Central Europe. It is a late-ripening cherry with high yields.
It also gives its name to a group of varieties of the subspecies ''acida'': t ...
; ''polo'' is
pilaf
Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving ...
, a style of cooked rice.
The dish can also be served as a type of
scorched rice, known as ' (), a specialty rice dish with a hardened bottom layer.
The herbs and spices used in this variation of polo vary, but typically include
advieh
''Advieh'' () means spice in the Persian language and it is a spice mixture used in Iranian cuisine. It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian ...
, and
saffron
Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent ...
.
See also
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Culture of Iran
The culture of Iran () or culture of PersiaYarshater, Ehsa, ''Iranian Studies'', vol. XXII no. 1 (1989) is one of the oldest and among the most influential in the world. Iran (Persia) is widely regarded as one of the cradles of civilization.
*
Iranian cuisine
Iranian cuisine comprises the culinary traditions of Iran. Due to the historically common usage of the term "Name of Iran, Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. ...
*
Khoresht
Khoresh () or Khoresht () is a Persian word that refers to Iranian stews, usually slow-cooked and served with rice. It’s the heart of Iranian cuisine and comes in many varieties, often named after their main ingredients. The word is a substant ...
*
List of rice dishes
This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''Oryza sativa'' (Asian rice) or ''Oryza glaberrima'' (African rice). As a cereal, cereal grain, it is the most widely consumed s ...
*
Polow
Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving ...
(pilaf, polo)
References
Rice dishes
Iranian cuisine
Persian words and phrases
{{Iran-cuisine-stub