Chickpeas and Rice with Raisins

The dish, originally, belongs to to Golestan Province.
Ingredients
Strained rice, 3 cups
Chickpeas, 1 cup
Sultana raisins, 1 cup
Pomegranate paste, 2 tbsp
Chicken or lamb meat, 300 g
Onions, medium, 2 nos
Salt, pepper and spices, as per taste
Directions
Soak the chickpeas in water overnight until soft a bit. Then cook in a pot. Chop the onions nicely and put in a frying pan and sauté in oil till light and translucent. Stir in chicken cubes or stewing meat and sauté well. Season to taste with salt, pepper and spices. Pour in 1 cup water and let the meat cook well.
Once the water goes off, add in soaked chickpeas and raisins. Then add in pomegranate paste and whisk well till the meat is coated. In a pot filled with boiling water, put in the soaked rice and let it softened. It is time to strain it. Grease the bottom of the pot with drops of oil and arrange rings of potatoes. Put the strained rice over the potatoes sprinkled with a pinch of salt, and spread the prepared mixture over the rice. Again a layer of rice and then a layer of mixture. Repeat till all the ingredients are over. Put the lid on and wrap it firmly with a piece of cloth. Keep the heat to low till the rice is well-cooked. Once ready, remove to a platter and serve hot. Bon Appetit everybody!
Note,
The cuisine is usually tried as a main meal at dawn for those who fast. You can also celebrate the great day of Fitr Feast with a lavish meal of Chicken and rice.