Albaloo Polo

Instructions

1. Rinse 100 g of basmati rice in several changes of cold water until the water runs clear, then leave it to soak in plenty of cold water with a good pinch of salt for 30 minutes. This is what gives the long, separate grains.
2. Put 120 g of pitted sour cherries in a small saucepan with 35 g of caster sugar and a splash of water. Bring to a gentle simmer and cook 5 minutes, just until the juices run and the fruit softens without collapsing. Lift the cherries out with a slotted spoon and set aside.
3. Return the pan of cherry juice to a medium heat and boil it down for 4-5 minutes to a thick, glossy syrup that coats the spoon. Separately, steep 1 pinch of ground saffron in a little hot water and leave it to bloom to a deep orange.