Zireh Polo

The dish is traditionally made in Kerman.
Ingredients,
Rice, 2 cups
Caraway, 2 tbsp
Oil and salt, as required
Procedure
Pour water into the pot almost twice the amount of rice (Of course, it depends on the type of
rice) and put it on the burner. Wash the rice and drain the water. Once the water starts boiling,
put rice in and drizzle in some oil. Wash caraway carefully and put it in a sieve.
Once rice is ready, strain it. Arrange the bottom of the pot based on what you like. You can apply
bread pieces, potatoes, lettuce, etc. Once the bottom arrangement is complete, put rice and
caraway in several layers onto the top ( one layer rice, sprinkle caraway over, and keep on till
ingredients are over). Put the lid wrapped firmly in a piece of cloth and let it cook well.
The dish is ready. You can serve it with Khagineh, which is a kind of diced pancake dipped
in grapes syrup for a half hour, or stews or whatever you prefer.