Albaloo Polo

The story

Albaloo polo is the summer wedding dish: rice layered with sour cherries cooked in syrup, a crown of saffron rice on top, meatballs or chicken at the side, and the pink cherry juice bleeding into the white. Every Iranian has eaten it at a long table under string lights. Whiskey, sweet vermouth and bitters already taste of dark cherry; add tart cherry syrup and two drops of saffron and the rice dish is complete in a glass, down to the saffron that sits on top of the rice.

Method

1. Chill a coupe or Nick & Nora.
2. Stir the bourbon, sweet vermouth, tart cherry syrup, saffron infusion and bitters with ice for 25 seconds.
3. Strain into the glass.
4. Add a dried sour cherry on a pick and float three saffron threads.

How it tastes

Bourbon’s vanilla and oak, the dark cherry of vermouth doubled by the syrup, saffron warm on the nose, bitters at the end. Deep garnet. A stirred whiskey drink that has been to a wedding.

Persian taste: torsh-shirin (sweet-sour), talkh (bitter)

Pair it with

• Food: Albaloo polo with meatballs, naturally; or koofteh Tabrizi.
• Sweet: Sour cherry jam on bread, or a few dried sour cherries.
• Snack: Dried sour cherries and salted almonds

Variations

Rye

Rye whiskey for a drier, spicier version.

Perfect

10 ml dry and 10 ml sweet vermouth.

Aragh

Split the base, 25 ml bourbon and 25 ml aragh, for a lighter Iranian build.

Balancing tips

• Good sweet vermouth, kept in the fridge.
• Two drops of saffron; more and it tastes of medicine.
• Stir, never shake; it should be clear and silky.

Allergens

• Sulfites (vermouth)
• Contains alcohol. Please drink responsibly.

Development notes

• Status: original recipe draft v0.1, not yet taste-tested.
• Test cherry syrup at 7.5 and 10 ml.
• Try a brandied sour cherry garnish.