How to cook Albaloo Polo (Persian sour cherry rice) – Videos

by KShar on February 2, 2011

This one is near and dear to our hearts because it was the very first video that we recorded in KShar’s Kitchen. Much has improved since then.
Albaloo Polo (or Persian Sour cherry Rice) is one of the dishes that many love but cannot cook. In these videos, you learn how to cook Albaloo Polo with chicken, with Meet balls and also a surprise. Lets get started….

The presentation and so much more…

Let me show you some of the pictures we took that day

As always please leave a comment to let me know that you watched the videos and share any thoughts that you have. If you enjoyed the videos please share them with your friends and family. Until next time, Keep it Cooking…

There are currently comments.

{ 19 comments }

Mahdieh February 2, 2011 at 2:12 pm

WOW…. Fantastic, and good job….

Mahdieh

KShar February 2, 2011 at 11:51 pm: thank you Mahdieh jon,

ROYA February 3, 2011 at 10:39 pm

MY FRIEND THANK ME TO INTRODUCE THEM TO YOUR COOKING IS WONDERFUL TO SEE WHAT YOU DO. I ALWAYS ADMIRE YOU FOR YOUR NATURAL TALENT AND UNIQUE IDEA , IS DIFFERENT AND IS GOOD TO BE DIFFERENT. GOOD LUCK

KShar February 4, 2011 at 2:40 am: Merci Roya jon for your kind words. Tell all your friends and friends of their friends, good to hear from you. keep it cooking.

zizi February 5, 2011 at 5:42 am

Merci Mr.kshar for the poem . I made albaloo polo with frozen albaloo. It was very good. Again thanks for sharing your knowledge and talent.
Zizi

KShar February 6, 2011 at 1:28 am: thank you zizi khanoom aziz, for all your support. keep it cooking

Gehan April 8, 2011 at 2:51 pm

Thank you KShar for the lovely presented recipe. I would like to know how can I use the dried sour cherry with this rice. Thanks, Gehan

KShar April 9, 2011 at 2:55 pm: hi Gehan, first you need to wash them and soak them in a little water for few hours, remember dried sour cherry has a lot of salt, so you need to cook it with suger. after soaking them add water and suger and let it boil for half an hour on low heat. it should be ready to add to the rice. just make sure that you take the seeds (pit) out. good luck and let me know how it turned out. keep it cooking
KShar April 13, 2011 at 9:27 pm: gehan jon, i sent you an email regarding your question about dried sour cherry, please let me know if you got or not, so i can send it again if you have not. thanks

juliette delventhal July 10, 2011 at 12:05 pm

This looks delicious! I stumbled upon your video when searching the internet for recipes for the sour cherries I have growing outside my window. But because they are fresh, I have no juice. Can I just use cherry juice instead, or is there something else you suggest for dealing with fresh ones? Also, do you have a video or a recipe for your rice, which is fluffy and beautiful and the base of so many of your beautiful recipes?
Thank you,
Juliette
(Ali’s friend from UCSC!)

KShar July 13, 2011 at 2:06 am: Hello my dear, so often I ask Ali about you. You are one of his friend that I will always remmeber. Do you live in bay area? if you do, go to any interanational market and buy sour chrries packed in their juice, and boil it with suger and will do the job. Please go to my web site and click on tah chin, on that video I show in detail how to cook rice. please let me know if you have any questions. good to hear from you

juliette delventhal July 14, 2011 at 8:21 am

…and I remember your delicious food! Thanks for your response. I will try it. I live in Europe now. In Amsterdam, though still come home to the Bay Area for visits. Thanks again! All the best.

KShar July 16, 2011 at 1:20 am: I thought you were liiving in Europe, but on face book said SF. I hope to see you whenever you come to Bay Area.

Shayan August 16, 2011 at 2:48 am

Hi:
I have a question about the type of sour cherry you used, was it sour cherry in light syrup from Sadaf!

KShar August 16, 2011 at 3:05 am: Shayan jon, you can use them both together, or either one by it self, use just have to boil the one in light syrup with suger for 15 min. to thicken the syrup. keep it cooking.

sara July 28, 2013 at 6:23 pm

salam
vaghean mamnun va dstetun dard nakoneh, man hamisheh az shoma chizai jadid yad migiram,
videohatun alieh,
khastam beporsam che juri emkanesh hast ke betunam viduhatuno ba ham dashteh basham, masaln roi dvd ya cd , akheh toi iran baz kardan youtube ina sakhteh va man vaghean mikham viduhai khube shomaro dashteh basham
mamnun
montazere emailetun hastam
regards
sara

KShar July 31, 2013 at 11:48 pm: Mamnoonam, lotfen be man vaght bedahim, bebinam chi kar mitavanam bokonam. man DVD daram, mitavanid az anha estefadeh konid. ba tashakor az lotef shoma sara khanoom

mina September 8, 2013 at 12:51 am