Also known as Shirazi Polau, this delicious traditional cuisine is relished by most of the people of Shiraz.

Ingredients

Rice: four cups

Chicken breast: 500 grams

Pomegranate paste: two to three tablespoons

Crushed Walnut kernels: 200 grams

Piloui raisins: 100 grams

Onions: three medium ones

Sugar: one tablespoon

Turmeric, oil, salt, and black pepper: as per taste

Cinnamon stick: one piece

Recipe

Soak the rice in cold water for a maximum of one hour. During this time, put the chicken breasts together with cinnamon sticks, two cups of water, a little turmeric, and an onion (cut into 4 pieces) in a pot to cook on medium heat.

Remove the cooked chicken breasts, let them cool for a few minutes, and then shred them.

Chop the two remaining onions into rings or slices and fry them. When the onions change color and become golden, add some spices and continue frying until the spices are fried and well mixed with the onions.

Add and roast the walnuts to this mixture and fry them for a few minutes and then add the pomegranate paste, which is the main spice of this dish. Continue roasting the pomegranate paste until it gets a nice color. Add the piloui raisins along with the sugar and continue frying until the raisins get shiny.

Fill a pot halfway with water, add a little turmeric and salt, and put it on the heat. When the water begins to boil, drain the water from the soaked rice and pour it into the boiling water. Wait a few minutes until the rice is almost cooked and then drain it.

Heat the pot in which you want to cook the Robb Polau, pour some oil on its bottom, and lay slices of potato or bread on the oil to cover the entire bottom of the pot for making tahdig.

Put some of the rice on the bottom of the pot, cover it with a thin layer of the mixture you have made, and then add some of the shredded chicken. Repeat this process until all the ingredients are finished. Pour two tablespoons of oil on the rice, cover the pot, and place on low flame to steam.

Wait for 45 minutes to an hour for the rice to get fully steamed. After the rice is cooked, stir it gently (preferably with a wooden spoon) to form a uniform mixture.

How to Serve the Shirazi Robb Polau

If you like, you can put aside some of the cooked white rice, add some diluted saffron in warm water, and use it for decoration. In addition, you can keep aside some of the shredded chicken breasts - after frying - and use it for decoration when serving. This cuisine is usually served with Shirazi salad, local pickles, and sabzi khordan (fresh vegetables).

Also known as Shirazi Polau, this delicious traditional cuisine is relished by most of the people of Shiraz.