Albalo Polo

Ingredients

• For the sour cherries:
• 200g dried sour cherries (or 350g drained morello cherries from a jar)
• 80g caster sugar
• 4 tbsp water
• For the meatballs:
• 500g minced beef
• 1 onion, finely grated and squeezed dry
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp black pepper
• 1 tsp salt
• 3 tbsp sunflower oil, for frying
• For the rice:
• 400g aged basmati rice
• 3 tbsp fine salt, divided
• ½ tsp saffron threads, ground and steeped in 3 tbsp hot water
• 50g unsalted butter, melted
• 4 tbsp sunflower oil
• 2 tbsp full-fat plain yoghurt

Method

1. Wash the 400g basmati rice in a large bowl, changing the water 5-6 times until it runs almost clear. Cover with fresh cold water, stir in 1 tbsp salt and soak for at least 2 hours, or overnight.

2. Grind the saffron threads to a fine powder in a mortar (a pinch of sugar helps), then stir in the hot water and leave to bloom for at least 15 minutes.

3. If using dried cherries, rinse them and soak in warm water for 15 minutes, then drain. Put the cherries in a small pan with the sugar and water and simmer over a low heat for 5 minutes until glossy and lightly syrupy. Set aside.

4. Knead the beef, onion, turmeric, cinnamon, pepper and salt together for 5 minutes until sticky. With wet hands, roll into tiny balls about the size of a marble.

5. Heat the oil in a frying pan and fry the meatballs in batches over a medium heat for 5-6 minutes, turning, until browned and cooked through. Keep warm.

6. Bring 3 litres of water and 2 tbsp salt to a rolling boil in a large non-stick pot. Drain the soaked rice, add it to the water and boil for 5-7 minutes, stirring gently once or twice, until the grains have lengthened and are soft on the outside but still slightly firm in the centre. Drain in a large sieve and rinse briefly with lukewarm water.

7. Heat half the oil and butter in the non-stick pot. Mix the yoghurt with 2 tbsp saffron water and a large spoonful of rice, spread over the base and press flat. Spoon in the rice in layers, adding about two-thirds of the cherries between the layers. Shape into a mound and make 5-6 holes with a spoon handle.

8. Mix the remaining butter and oil with 3 tbsp water and drizzle over. Wrap the pot lid in a clean tea towel and cover the pot tightly. Cook over medium-high heat for 10 minutes until steam escapes around the lid, then reduce to the lowest heat and steam for 40 minutes without lifting the lid.

9. Stand the base of the pot in 2cm of cold water in the sink for 2 minutes to loosen the tahdig. Spoon the rice onto a warm platter, lifting it gently without pressing, then break the tahdig into pieces and serve alongside. Garnish with the remaining cherries and serve with the meatballs.