Rice with sour cherries (Albalu polow) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 288) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Part of the suggested Persian/American Thanksgiving and Lunch Menus on P615. Can use "Lavash" recipe on P436 for store-bought lavash; "Sour cherry syrup" recipe on P510 for store-bought sour cherry syrup; boneless skinless chicken thighs for young chickens; and frozen, dried or bottled sour cherries for fresh sour cherries. See recipe for variations.

  • metacritic on July 13, 2021

    I make this annually. The recipe is terrific and surprisingly easy given the number of steps and ingredients. I have been using chicken, not lamb meatballs, which are perfumed with lime leaves and turmeric. The cherries are spiked with cardamom, cinnamon, and rosewater, and the rice is doused in saffron rosewater. These are heady flavors that blend beautifully. Before discovering this book, I used to make Roden's version with lamb meatballs (which is pretty delicious in its own right) and will try Batmanglij's variation of the same In years to come.

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