Albaloo Polo Inspired Sour Cherry & Lamb Rice
with Yoghurt, Caramelised Onion and Dried Cranberries
- Wheat
- Cereals containing gluten
- Sulphites
- Milk
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Wheat
Colourful and fragrant, albaloo polo is a traditional Persian dish made with rice and sour cherries - 'albaloo' refers to Morello cherries, whilst 'polo' means pilaf. Paired with spiced lamb meatballs, this feasting dish is sure to become a new favourite.
Ingredients
1 unit(s)
Onion
150 grams
Basmati Rice
2 sachet(s)
Chermoula Spice Mix
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
200 grams
Lamb Mince
1 unit(s)
Intense™ Tomato
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May contain traces of: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
30 grams
Dried Cranberries
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
30 grams
Sour Cherry Compote
20 grams
Wild Rocket
Not included in your delivery
300 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Meatballs
3 tbsp
Water for the Meatballs
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
In a large bowl, combine half the chermoula, breadcrumbs, salt and water for the meatballs (see pantry for both amounts), then add the lamb mince.
Season with pepper and mix with your hands.
Roll into small, evenly-sized balls, 8 per person. Pop the meatballs onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
While everything cooks, cut the tomato into 1cm chunks.
Add the tomato to the onion. Add a pinch of sugar and fry for 1-2 mins.
Stir the remaining chermoula, white wine stock powder, dried cranberries and water for the sauce (see pantry for amount) into the onion.
Simmer until the sauce has thickened, 1-2 mins.
When the rice is cooked, add to the same pan and toss together until combined. Fry for 1-2 mins. Season with salt and pepper.
Share the spiced rice between your serving plates.
Top with the spiced lamb meatballs.
Drizzle over the yoghurt and sour cherry compote, then scatter over the rocket leaves to finish.
