Albaloo Polo (Persian Sour Cherry Rice with Meatballs)

Albaloo polo is a Persian rice dish celebrated for its harmonious blend of sweet and sour tastes and its striking, vibrant color.

A beautifully presented plate of albaloo polo, garnished with sour cherries, pistachios, and almonds.

Albaloo polo is a Persian rice dish known for its balance of sweet and sour flavors and its beautiful vibrant color. Tart sour cherries are layered throughout fluffy basmati rice and finished with saffron, pistachios, and almonds for a dish that feels both elegant and comforting.

Traditionally served during warmer months when sour cherries are in season, this version combines rice with tender homemade meatballs, creating a complete and satisfying meal perfect for gatherings or family dinners. I used frozen pitted sour cherries, which I cooked down on the stove, but you can definitely use fresh ones if you have them.

This recipe requires saffron water by blooming a few ice cubes over saffron click here to access it~

Sour red cherries simmering and stirred with a wooden spoon in a Caraway Pan, releasing their vibrant juices.

Albaloo Polo Ingredients

For the Rice

• 2 tablespoons saffron water

• 1 lb frozen sour cherries, pitted

• ¾ cup granulated sugar

• 2 cups basmati rice

• 1 tablespoon salt

• 3 tablespoons avocado oil

• 4 tablespoons butter

For the Meatballs

• 1 lb ground beef

• 1 medium yellow onion

• 1 teaspoon kosher salt

• ¼ teaspoon black pepper

• ¼ teaspoon turmeric

• 3 tablespoons vegetable oil, for cooking

Garnish

• Pistachios

• Almonds

Albaloo Polo Instructions

1. Prepare the cherries

   Add the sour cherries to a saucepan with the sugar and cook over low-medium heat until the cherries soften and release their juices, about 10–15 minutes. Set aside.

   
   

2. Cook the rice

   Pour rice into a meduim size pot. Add 1 tablespoon avocado oil, 1½ cups water, and 1 teaspoon salt. Cook over medium-high heat until the water comes to a boil. Once boiling, reduce the heat to low, cover with a lid, and cook for 15 minutes until the rice is fluffy and the water is absorbed.

   
   

3. Prepare the meatballs

   Finely grate or process the onion until very fine.

   In a bowl, combine the ground beef, onion, salt, pepper, and turmeric. Mix until fully combined. Roll into small meatballs.

   Heat vegetable oil in a skillet over medium heat and cook the meatballs until browned and cooked through, about 10 minutes. Set aside.

   
   

4. Assemble the rice

   Remove the lid from the rice and add the butter.

   Drizzle the saffron water over the rice.

   Set aside a small bowl of white rice and mix in 3 tablespoons of the sour cherry syrup to create the pink cherry-colored rice.

   Gently fold some of the cooked sour cherries into the remaining rice.

   
   

5. Finish and serve

   Transfer the rice to a serving platter and top with the cherry-colored rice and cooked meatballs.

   
   

   Sprinkle with pistachios, almonds, and extra sour cherry pieces before serving.

---

Final Thoughts

Albaloo polo is one of those dishes that feels special while still being simple at its core. The sweet cherries, savory meatballs, and fragrant saffron create a combination that’s colorful, balanced, and full of flavor.

Serve it family-style and enjoy every bite of the fluffy rice, bright cherries, and crunchy garnish.