Anar Polo is a traditional Persian mixed rice from Shiraz and Qazvin that combines fluffy rice with fresh pomegranate seeds, raisins, saffron, and tender chicken pieces.
Because pomegranates are the main symbol of the winter solstice, this dish is considered one of the most popular [Yalda Night foods]. It offers a balanced sweet and sour flavor and creates a delicious meal when paired with a crispy Tahdig
Ingredients:
| Category | Ingredient | Amount / Note |
| For the Rice | Basmati Rice | 3–4 cups |
| Salt | 1 tbsp (for soaking & boiling) | |
| Potato or Lavash | For Tahdig | |
| For the Chicken | Chicken Breast | 1.1 lbs |
| Onion | 1 (halved) | |
| Garlic | 2 cloves | |
| Turmeric | ½ tsp | |
| Black Pepper | A pinch | |
| Salt | To taste | |
| Bay Leaf | 1 (Optional) | |
| For the Pomegranate Layer | Fresh Pomegranate Arils | 1.5–2 cups |
| Raisins | ½ cup | |
| Onion | 1 (finely chopped) | |
| Pomegranate Paste | 1 tbsp (Optional) | |
| Strong Saffron Infusion | 2–3 tbsp | |
| Sliced Almonds | 1 tbsp | |
| Sliced Pistachios | 1–2 tbsp | |
| Fresh Cilantro | 1.5 cups (chopped) | |
| Butter | ~0.11 lbs |
How to Make Anar Polo
1. Prepare the Rice
Rinse the rice several times until the water runs clear. Soak it in warm salted water for at least 2–3 hours.
Boil a large pot of water, add the rice, and let it cook until the grains are soft on the outside but still firm in the center. Drain and rinse lightly with cold water.
2. Cook and cut up chicken
Place the chicken in a pot with onion, garlic, turmeric, salt, pepper, and a little water. Let it simmer gently until fully cooked.
Transfer the chicken to a plate and cut it up into small pieces.
For a richer flavor, you can briefly marinate the chicken in saffron and turmeric before cooking.
Sauté the finely chopped onion in a little oil until golden. Then add chicken to the fried onion and saute it for
3. Prepare the Pomegranate Mixture
Add the pomegranate arils and sauté for only 1 minute on high heat, so the seeds stay firm and bright.
Add raisins, almonds, pistachios, pomegranate paste (optional), and half of the saffron.
Season with salt and pepper.
Turn off the heat and mix in the chopped cilantro to keep its fresh green color.
4. Layer and cook
Grease the bottom of a pot. Add potato slices or lavash bread to create Tahdig.
Add a thin layer of rice, then spoon some of the pomegranate–chicken mixture on top.
Repeat the layers until all the ingredients are used.
Finish it with plain rice.
Drizzle the remaining saffron and dot butter pieces over the top.
Let the dish steam over very low heat for 30 minutes.
Serving
Gently fluff the rice and transfer it to a large dish.
Garnish with extra pomegranate seeds, pistachios, and a spoonful of saffron rice to make it festive and colorful.
Tips for Best Results
- Don’t overcook the pomegranate seeds. A quick 1-minute sauté keeps them juicy.
- Use strong saffron. The richer the color, the more beautiful they will look.
- Add cilantro at the end. This keeps its fresh aroma intact.
- Tahdig choice: Potato makes it softer; lavash makes it crispier.
Anar Polo with meatballs
For a different version, prepare small meatballs:
Mix 300 g ground beef with one grated onion (water squeezed out), 1 tbsp chickpea flour, salt, pepper, and a pinch of turmeric.
Shape into small balls and fry until browned.
Serve them on top of the rice or place them between the layers of rice instead of chicken in the recipe above before steaming.
FAQ
Can I use frozen pomegranate seeds?
Yes, but dry them well before sautéing so they don’t release extra water.
Is pomegranate molasses necessary?
No. It only adds a better note; the dish is delicious without it.
Should the chicken mixture be added hot or cold?
Warm is better because it blends more gently with the steamed rice.
