I am thrilled to share a truly unique dish from my “How the World Eats Cherries” series called albaloo polo, or saffron sour cherry rice. This Iranian delicacy is an unexpected combination of rice and cherries. Before you succumb to your apprehension, consider the idea of rice and fruit. Albaloo polo provides an excellent sweet-and-sour combination with saffron-infused rice, and the cherries are deliciously vibrant!

This recipe comes from Nina, who is from Vacaville, California in the United States. Iran is her mother’s homeland, and Nina grew up enjoying this dish from her mother’s hands. She loves it because it’s the perfect marriage of sweet and sour. It also conjures up memories of her mom and grandmother, who often make this dish. Nina tells us that even her American father, who does not enjoy rice or fruit-and-rice combinations, loves albaloo polo. So, give it a try!

My final albaloo polo plating was stunningly beautiful. There are many different colors involved, and this showstopper quality made me really excited to try it. I’d never had cherries with rice, but they provided an unexpected, vibrant taste in addition to the sweet-and-sour flavor of the rice. Ultimately, this dish just tastes really special. There’s no other word for it!

I bought frozen sour cherries at the Middle Eastern supermarket near my house because most of the cherries in America are sweet cherries and are not right for this dish! If you can get your hands on the right cherries, I think albaloo polo is an excellent way to expose yourself to more unique cherry-based foods.

This cherry-forward albaloo polo recipe was incredibly easy to make—just make sure you don’t burn your rice! I hope you enjoy a taste of Iran, from Nina’s family to yours!