Shirazi Robb Polau

Shirazi Robb Polau (Pomegranate Rice with Chicken)

Also known as Shirazi Polau, this delicious traditional dish is one of the favorites among the people of Shiraz. Its unique combination of pomegranate paste, walnuts, and chicken creates a sweet-and-sour harmony of flavors, beautifully balanced with the aroma of saffron and the golden crust of tahdig.

Ingredients

• Rice: 4 cups

• Chicken breast: 500 grams

• Pomegranate paste: 2–3 tablespoons

• Crushed walnut kernels: 200 grams

• Raisins (preferably pilou raisins): 100 grams

• Onions: 3 medium

• Sugar: 1 tablespoon

• Turmeric, oil, salt, and black pepper: to taste

• Cinnamon stick: 1 piece

Recipe

1. Soak the rice in cold water for up to one hour.

2. Cook the chicken: Place the chicken breasts in a pot along with the cinnamon stick, 2 cups of water, a little turmeric, and one onion (cut into four pieces). Cook over medium heat until tender.

3. Remove the chicken breasts, let them cool slightly, and then shred them.

4. Prepare the flavor base: Slice the remaining two onions and fry them until golden. Add the spices and continue frying until the aroma is released.

5. Add the walnuts and fry for a few minutes, then stir in the pomegranate paste, which gives this dish its distinctive tangy flavor. Continue sautéing until the paste darkens slightly.

6. Add the raisins and sugar, and fry gently until the raisins become shiny and plump.

7. Cook the rice: Bring a pot of water to a boil, add a pinch of turmeric and salt, then drain the soaked rice and pour it into the boiling water. Cook until the rice is almost done (al dente), then drain it in a colander.

8. Layer the Polau:

   • Heat the pot in which you will cook the Polau, add some oil, and cover the bottom with slices of potato or bread to make a crisp tahdig.

   • Spread a layer of rice at the bottom, then a thin layer of the pomegranate-walnut mixture, and then some shredded chicken.

   • Repeat the layers until all the ingredients are used.

   • Pour 2 tablespoons of oil over the top, cover the pot tightly, and let it steam over low heat for 45 minutes to an hour.

9. When ready, fluff the rice gently (preferably with a wooden spoon) to mix the layers evenly.

How to Serve Shirazi Robb Polau

For a more festive presentation, set aside a portion of cooked white rice, mix it with saffron water, and use it to decorate the top. You can also reserve some fried shredded chicken to garnish before serving.

This flavorful dish is traditionally served with Shirazi salad, local pickles, and fresh herbs (sabzi khordan).