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1
Wash black cherries (or cherries) and remove the stones.
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2
Add sugar.
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3
If you are using cherries rather than black (sour) cherries, less sugar can be used.
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4
Bring to boil.
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5
Cook over medium heat for 15-20 minutes.
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6
Remove from heat and allow to cool down completely.
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7
Remove the extra syrup.
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8
Peel and thinly slice onions.
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9
Wash chicken.
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10
Add onions, salt, black pepper, and a glass of hot water, and cook over medium heat for 20-25 minutes.
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11
Allow to cool, then remove bones.
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12
Filter the chicken juice and save for later use.
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13
Follow instructions for preparing Polow until rice is rinsed.
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14
Pour 2 spoonfuls of cooking oil and half a glass of hot water in a pot.
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15
Follow with half of the rinsed rice and the black cherries (or cherries), and mix well.
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16
Cover with half of remaining rice.
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17
Spread chicken over the rice, and cover with the remaining rice.
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18
Shape into a cone.
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19
Mix 2-3 spoonfuls of cooking oil with black cherry (or cherry) syrup and chicken juice.
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20
Pour the mix over rice.
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21
Cover the pot and cook in an oven or over low heat for about one hour.
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22
When cooked, remove some of the rice and mix with saffron dissolved in a bit of hot water.
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23
When serving, spread saffron-rice over Albaloo-Polow.
