Anar Polo Shirazi: Pomegranate Rice with Tiny Meatballs

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Shiraz makes its anar polo with tiny meatballs. The rice is layered with pomegranate seeds, raisins and fresh coriander, and the meatballs sit on top to steam with it. Our Qazvin anar polo with chicken is the other classic version.

It is a favourite for Yalda Night, when pomegranates are at their best and every table needs something red.

Serves 4. Time about 1½ hours, plus soaking.

Anar polo Shirazi ingredients

• 4 cups basmati rice, soaked in salted water
• 3 cups pomegranate seeds
• 400g minced lamb or beef
• 1 medium onion
• 2 tbsp chickpea flour
• 2 cups fresh coriander, chopped
• 1 cup raisins
• ⅔ cup slivered pistachios
• 2 tbsp butter
• 1 tsp ground coriander seed
• Salt, black pepper and vegetable oil

How to make anar polo Shirazi

1. Grate the onion into a bowl. Add the mince, chickpea flour, salt and pepper, and knead well until the mixture holds together.
2. Roll the mixture into very small balls, about the size of a hazelnut. Fry them in a little oil and butter until browned all over, then set aside.
3. In another pan, fry the pomegranate seeds, raisins, fresh coriander and ground coriander seed in a little oil for a few minutes. Keep the heat moderate, so the seeds hold their shape.
4. Bring a large pot of salted water to the boil, add the drained rice and boil until just tender at the edges. Drain.
5. Oil the base of a heavy pot. Add a layer of rice, then a few spoons of the pomegranate mixture. Repeat until everything is used, finishing with rice. Arrange the meatballs over the top layer.
6. Cover and steam on a low heat for about 45 minutes. Turn out onto a platter and scatter over the pistachios.

Keep the meatballs small

Tiny meatballs cook through while the rice steams and spread evenly through every serving.

Shop the ingredients

Everything for this anar polo Shirazi, ready to order.

Adapted from a recipe published by Digikala Mag.

One pot of Shirazi anar polo takes three cups of pomegranate seeds.