Albaloo polo
Today, Albaloo polo is a topic of great relevance and interest to a wide spectrum of people. From its impact on society to its implications on everyday life, Albaloo polo has captured the attention of both experts and the general population. In this article we will explore the different facets of Albaloo polo and examine its importance in today's world. Through a detailed analysis, we will seek to understand how Albaloo polo has evolved over time and what its projection is in the future. From its influence on the economy to its presence in popular culture, Albaloo polo has managed to position itself as a topic of debate and reflection today.
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| Alternative names | Albalu polo, albaloo polow |
|---|---|
| Type | Rice dish |
| Course | Main dish |
| Place of origin |  Iran |
| Region or state | Iran (Shiraz) |
| Serving temperature | Hot |
| Main ingredients | rice (sour cherries usually morello cherry,) and several spices such as saffron, advieh, and others for flavoring. |
| Variations | Albaloo polo tahdig |
| Similar dishes | tadig/tahdig, Shirin polow, sabzi polo |
Albaloo polo (Persian: آلبالو پلو) is an Iranian main dish of rice and sour cherries usually served with chicken, koobideh, or other types of kebab as well as some form of stews (khoresht). In Persian, albaloo is morello cherry; polo is pilaf, a style of cooked rice.
The dish can also be served as a type of tahdig known as albaloo polow ba tahdiq maast (آلبالو پلو با ته دیگ ماست), a specialty rice dish with a hardened bottom layer.
The herbs and spices used in this variation of polo vary, but typically include advieh, and saffron.
See also
- Culture of Iran
- Iranian cuisine
- Khoresht
- List of rice dishes
- Polow (pilaf, polo)
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