Albaloo polo ( fa, آلبالو پلو) is an Iranian main dish of

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

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 Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean Creole, the bu ...

known as ' (), a specialty rice dish with a hardened bottom layer. The herbs and spices used in this variation of polo vary, but typically include

advieh ''Advieh'' ( fa, ادویه) means spice in Persian language and it is a spice mixture used in Iranian cuisine. It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf t ...

, and

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in ...

See also