Back to 4 servings 500 g 1 lb ground lamb 1 large yellow onion 1 tsp turmeric 1 tsp ground cinnamon 1 tsp ground coriander 1 tsp ground cardamom 1 tsp sumac 0.5 tsp ground nutmeg Salt and pepper, to taste 0.5 tsp saffron threads 25 ml hot water or 1 Ice Cube 4 cup Basmati rice 1 tsp salt 1 tbsp ghee or clarified butter 500 g fresh sour cherries, or 400g jarred or frozen 3 tbsp sugar 1 tsp cinnamon Salt and pepper to taste 1 Lavash bread 1 tbsp Ghee 2 tbsp bloomed Safran 1 handful slivered almonds 1 handful slivered pistachios
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1 Step 1: Preheat your oven to 430°F (220°C).2 Step 2: Grate the onion, squeeze out the excess juice, and discard the liquid.3 Step 3: Mix the onion and spices into the lamb until you get a smooth, even mixture.4 Step 4: Shape into small meatballs and place on a baking sheet.5 Step 5: Bake at 400°F (200°C) for 35–40 minutes, flipping occasionally, or prepare them in a pan with a little oil.6 Step 6: Grind the saffron threads with a pinch of sugar and either steep in 25 ml of boiling water or place on an ice cube to let them dissolve. Set aside.7 Step 7: Wash the rice several times until the water runs clear. Soak it with 1 tsp salt for 1 hour.8 Step 8: Bring 2 liters of salted water to a boil. Parboil the rice for 5–7 minutes until just tender. Drain.9 Step 9: Pit the cherries.10 Step 10: In a pot, simmer them with sugar and cinnamon for 10 minutes.11 Step 11: Strain, saving the juice.12 Step 12: Reduce the cherry juice for 10 more minutes to make a syrup.13 Step 13: In the same pot or in a rice cooker, add ghee, 50ml water, and ⅔ of the saffron water.14 Step 14: Place the lavash bread on the bottom of the pot. At the bottom of the pot, a golden saffron crust forms, we call this Tahdig, and it’s everyone’s favorite part!15 Step 15: Layer the rice and cherries in the pot.16 Step 16: Top with a layer of plain rice. Form a small mound.17 Step 17: Poke 5 holes in the rice with the handle of a wooden spoon.18 Step 18: Cover with a towel-wrapped lid and steam over low heat for 60 minutes.19 Step 19: Once the rice is done, divide it into three bowls.20 Step 20: Leave one white.21 Step 21: Mix one with the remaining saffron water.22 Step 22: Mix one with the cherry syrup.23 Step 23: Arrange the different rice colors side by side on a platter, or layer the cherry rice first and top with the saffron rice.24 Step 24: Garnish with the reserved cherries, slivered almonds, and pistachios.getsaucepan.com/r/419b839b-0145-46fe-9b1b-be107b950cd7 · Original: https://labsalliebe.com/en/albaloo-polo-colorful-sour-cherry-rice-with-lamb-meatballs/
