Persian Sour Cherry Saffron Rice


120 minute Meals: main White Meat


  • 500 g basmati rice
  • 1 medium roasting chicken
  • 1 jar Mahram sour cherry jam
  • 2 medium onions
  • 12 teaspoon saffron
  • cooking oil
  • salt
  • black pepper

How to prepare:

Peel and thinly slice onions.Add onions, salt, black pepper, and a glass of hot water, and cook over medium heat for 20-25 minutes.Allow to cool, then remove bones.Filter the chicken juice and save for later use.Follow instructions for preparing Polow until rice is rinsed.Pour 2 spoonfuls of cooking oil and half a glass of hot water in a pot.Follow with half of the rinsed rice and the black cherries (or cherries), and mix well.Cover with half of remaining rice.Spread chicken over the rice, and cover with the remaining rice. Shape into a cone. Mix 2-3 spoonfuls of cooking oil with black cherry (or cherry) syrup and chicken juice. Pour the mix over rice.Cover the pot and cook in an oven or over low heat for about one hour.When cooked, remove some of the rice and mix with saffron dissolved in a bit of hot water.When serving, spread saffron-rice over Albaloo-Polow.

Persian Sour Cherry Saffron Rice