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\n\t\t<\/div>\n\nALBALOO POLO \u2013 COLORFUL SOUR CHERRY RICE WITH LAMB MEATBALLS<\/h2>\n
Albaloo Polo isn\u2019t just delicious \u2013 it\u2019s absolutely stunning to look at, like a colorful firework on your plate. Basmati rice is layered with sour cherries in the pot so that the flavors of cinnamon and cherries can infuse together. In Iran, we don\u2019t eat rice as a side dish to something \u2013 we eat something alongside the rice! So the meatballs just complement the star of the show. That\u2019s why I baked some small, garlicky lamb meatballs in the oven to serve with it. I especially love this combination. It\u2019s a real feast for the eyes.<\/p>\n
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<\/a><\/p>\nNATURALLY COLORED RICE – EDIBLE ART<\/h2>\n
The beautiful colors in this dish come entirely from natural ingredients:<\/p>\n
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- Part of the rice stays plain white.<\/li>\n
- Another portion is infused with golden saffron, bringing sunshine to the plate.<\/li>\n
- The final part is mixed with cherry syrup, turning it a gorgeous pink with a fruity aroma.<\/li>\n<\/ul>\n
The mix of colors, textures, and flavors is simply next-level! I love arranging the different rice colors side by side on a platter, adding cherries and slivered almonds in the center for that wow factor.<\/p>\n
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<\/a><\/p>\nHOW TO PIT CHERRIES WITHOUT A PITTER<\/h2>\n
Pitting sour cherries can be a pain, but here\u2019s a quick kitchen hack:<\/p>\n
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- Take a clean glass bottle.<\/li>\n
- Place the cherry (stem side up) on the mouth of the bottle.<\/li>\n
- Use a sturdy straw or chopstick to push the pit down into the bottle.<\/li>\n<\/ul>\n
Voil\u00e0! The pit drops in, and the cherry stays whole. If you want something quicker, a cherry pitter tool is also a great investment.<\/p>\n
![\"Albaloo](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2025\/06\/Albaloo-Polo-Bunter-Sauerkirschreis-mit-Lamm-Hackb\u00e4llchen-Labsalliebe-16-682x1024.jpg\")
<\/a><\/p>\nHEALTH BENEFITS OF SOUR CHERRIES<\/h2>\n
Not only are they tasty, sour cherries are packed with health benefits:<\/p>\n
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- Full of vitamins: B, A, C, and E<\/li>\n
- Rich in minerals like potassium and folate<\/li>\n
- Helps to regulate blood pressure<\/li>\n
- Contain anti-inflammatory anthocyanins<\/li>\n
- Lower oxidative stress and uric acid (great for gout or inflammation)<\/li>\n
- Diuretic and detoxifying<\/li>\n
- High in natural melatonin, helping with sleep<\/li>\n
- Excellent for muscle recovery, joints, and even osteoporosis<\/li>\n<\/ul>\n
A true superfruit!<\/p>\n
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<\/a><\/p>\nINGREDIENTS LAMB MEATBALLS<\/h2>\n
500g (1 lb) ground lamb<\/p>\n
1 large yellow onion<\/p>\n
1 tsp turmeric<\/p>\n
1 tsp ground cinnamon<\/p>\n
1 tsp ground coriander<\/p>\n
1 tsp ground cardamom<\/p>\n
1 tsp sumac<\/p>\n
\u00bd tsp ground nutmeg<\/p>\n
Salt and pepper to taste<\/p>\n
PREPARATION OF LAMB MEATBALLS<\/h2>\n
Preheat your oven to 430\u00b0F (220\u00b0C).<\/p>\n
Grate the onion, squeeze out the excess juice, and discard the liquid.<\/p>\n
Mix the onion and spices into the lamb until you get a smooth, even mixture.<\/p>\n
Shape into small meatballs and place on a baking sheet.<\/p>\n
Bake at 400\u00b0F (200\u00b0C) for 35\u201340 minutes, flipping occasionally or prepare them in a<\/p>\n
pan with a little oil.<\/p>\n
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