Inspired by Persia, an untraditional chicken polow with a sour cherry twist
Sour cherries, saffron and pomegranate concentrate give this rice and chicken stew an irresistible aroma and a sweet and sour taste.
The family of rice and meat stews named polow, or pilaf (or pilau, pulao, pilav) can be found throughout Asia and Europe with countless varieties. The origin of the stews may be in Persia or India. Rice itself, according to Najmeih Batmanglij’s New Food of Life, arrived to Persia from Southeast Asia or from India around the fourth century B.C.