Albaloo polo

Method

1. 1 Soak the rice for 1 hour, then boil it for less than 6 minutes and rinse with cold water to separate the grains.
2. 2 Remove the pits from the sour cherries, then sauté them with sugar for 15 minutes until they thicken into a jam, reserving the liquid.
3. 3 The reason for cooking the rice separately beforehand is to prevent it from being completely stained red.
4. 4 Fry the chicken with onions and cinnamon stick for 12 minutes until browned.
5. 5 Layer rice, cherry jam, and chicken in a pot with butter, then drizzle with saffron water.
6. 6 Simmer over the lowest heat for 35 minutes, covered with a cloth, then sprinkle with almonds and pistachios.

With an appliance

• Oven 1 hr 20 min

  Replace steps 5–6: cover the multi-tiered rice cooker tightly, place it on the middle rack of the oven at 160 degrees for 25 minutes, then let it rest for 5 minutes; this is 5 minutes less than using a stovetop cooker, ensuring the grains dry evenly and eliminating the need to cover with a cloth. Keep the cherries and chicken from steps 2–4 separate to prevent the jam from staining the entire pot.