Albaloo has a special tartness that makes both Persian sweets and savoury dishes come alive. When I first tasted sour cherry jam in London, it reminded me of the rosella jam my grandmother made in outback Australia, and that familiar sharp fruitiness stayed with me.
What is it?
Albaloo is the Persian name for sour cherry, often a Morello-type cherry with dark red skin and a distinctly tart flavour. Drying removes much of the water and concentrates the fruit, making it useful long after the short fresh cherry season.
What does it taste like?
Dried sour cherries are tangy, fruity and only mildly sweet unless sugar has been added. Their flavour is deeper and sharper than ordinary sweet cherries, with a pleasant chew that softens during cooking.
Why is it used in Persian cooking?
Persian cooking values the balance between sweet and sour. Albaloo can brighten rice, jams, syrups and desserts, and it also gives Western-style baking a Persian twist. Its jewel-like colour makes a finished dish look as lively as it tastes.
How to choose it
Choose fruit with a deep red colour and a clean tart aroma. Check whether sugar or oil has been added, because sweetened dried cherries behave differently in recipes. Pitted fruit is easiest to use, but still check carefully for the occasional stone fragment.
How to prepare it
Rinse briefly if the fruit is dusty, then drain well. For rice, jam or sauce, soak very dry cherries in a little warm water to soften them. Taste before adding sugar because brands vary greatly in sweetness.
Storage tips
Store dried sour cherries in an airtight container in a cool, dark cupboard. In Brisbane’s warm, humid weather, I prefer the refrigerator once the packet is open. Freeze them for longer storage and bring the amount you need to room temperature before chopping.
Nutritional benefits
Dried sour cherries provide fibre and concentrated plant pigments, including anthocyanins. Drying also concentrates natural sugars and kilojoules, and some brands add sugar, so a small portion is usually enough.
Common substitutes
Unsweetened dried cranberries are the easiest substitute, though their flavour is different. Dried Morello cherries are ideal when labelled under their English name. Sweet dried cherries can work if you reduce the sugar and add a little lemon juice.
Recipes using the ingredient
Try albaloo in my sour cherry and oat cookies, where the tart fruit gives a familiar biscuit a Persian twist. It is also delicious chopped through a little sweet adjil for an easy snack.
FAQ
Are sour cherries and Morello cherries the same?
Morello is a well-known type of sour cherry and is a suitable form of albaloo for Persian recipes.
Should dried albaloo be soaked before cooking?
Only when it is very dry or needs to soften quickly. A short soak in warm water is usually enough.
Can I replace albaloo with dried cranberries?
Yes for many recipes. Choose unsweetened or lightly sweetened cranberries and adjust the sugar and lemon juice to taste.