You can purchase sour cherry preserves in syrup as a shortcut. I usually make the syrup the day before - see instructions below.
Add chicken to a pot with onions, salt, and pepper or peppercorns. Add just enough water to cover the chicken, then bring to a boil, lower to a light simmer, and simmer for about 1 hour, until fully cooked through.
Chicken should fall off the bone. Reserve 1/2 cup of the broth for this recipe, and save the rest for another time.
Follow my recipe to cook the the rice to al dente, strain it into a colander. Take care not to overcook it! Taste the rice, and if it tastes salty, rinse it with cold water.
Add 1/4 cup of oil to a pot and heat the oil over medium heat. Then layer the albaloo polo bah morg.
Bottom Layers: 1/3 of the drained rice 3 tablespoons of sour cherry syrup 1/2 of the chicken pieces 1/2 cup of toasted slivered almonds Middle Layers: 1/3 of the rice 3 tablespoons of sour cherry syrup The rest of the chicken pieces 1/2 cup of toasted slivered almonds Top Layers: 1 cup of sour cherries (do not use the ones from the syrup) The rest of the rice 1/2 cup of pistachios
Put the pot on high heat, cover, and look for steam to start to collect on the inside of the lid. Once it does, pour in a half cup of strained chicken broth. Next, add the final 3 tablespoons of sour cherry syrup over the top of the rice.
Form rice into a dome by pressing it away from edges of the pot. Using the stem of a kitchen utensil, make 6 deep holes in the rice, then put lid back on. After 10 mins, turn the heat down to low heat. Cook the whole dish over low heat for 1 hour.