Alo-balo polo (steamed rice with sour cherries)

4 c cherries,sour,fresh, ripe,
1 ,pitted (about 2 pounds)
6 t sugar
1/4 c olive oil
2 1/2 lb chicken
1 t salt
1 md onion,peeled and cut into
1 ,1/8 inch thick slices
1/2 c water

2 c rice,iranian,imported or
1 ,other uncooked long, soak
1 ,and drained
8 t butter,melted
1/4 t saffron threads,pulverized
1 ,with a mortar and pestle
1 ,the back of a spoon, and
1 ,dissolved in 1 tablespoon
1 ,warm water

combine the cherries and sugar in a 2 to 3

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Recipe by: saga

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1/2 lb venison (or lamb),Lean
1 twice,Ground
1/2 c cooked rice,ground wheat
1 or bulghour
1/4 c finely onion,Chopped
1/4 c finely parsley,Chopped
2 cn condensed chicken broth
1 (10-1/2 ounces each)
2 cn water
1/3 c lemon juice
2 eggs
1 salt,pepper

Combine first four ingredients. Shape into 3/4-inch balls. Heat
broth and water to the simmering point. Add meatballs; simmer 15 to
20 minutes. In a soup tureen, beat lemon juice and eggs until smooth.
Gradually beat in hot broth. Add meatballs last. Season to taste
with salt, pepper.