The shrimp

Zerbian with chicken

Fry the onions until they are dark brown, and keep a few of them aside for decoration.
Mix the remaining onions, garlic, ginger, and yogurt with a cup of water in the blender, and set the resulting mixture aside.
Place the chicken, potatoes, a little oil, and add the correct spices in the same pot in which the onions were browned, and stir the ingredients until the chicken begins to turn golden.
Add shrimp spices, salt, and black pepper, then stir well.
Add the onion mixture to the chicken, pour hot water, and cover the pot until the chicken is cooked.
Place the rice with a little saffron on top, and leave it until it is completely cooked.
Add the burning charcoal and stir it a little, then transfer the shrimp onto a serving tray and serve them hot.

Four boneless chicken breasts.
Two fried potatoes, cut into medium-sized cubes.
Three cups of basmati rice, washed and soaked for half an hour.
Finely chopped onion.
A head of finely chopped garlic, mixed with a tablespoon of ground cardamom.
Two tablespoons of yogurt.
Chicken spices: a pinch of each of turmeric, cloves, black pepper, cardamom, cumin, and dried coriander, provided that all of these ingredients are ground.
Rice spices: five cardamom pods, cinnamon sticks, two bay leaves, two cloves sticks, oil or ghee, salt and chicken stock - as desired.

Fry the onions in a little hot oil until they soften.
Add salt, then the chicken, and stir from time to time until the chicken changes color.
Add the garlic mixture, season with chicken spices, then add the yogurt, and cover the chicken with boiling water.
Leave the mixture on low heat until the chicken is cooked.
Add the potatoes and leave the mixture until well cooked.
Add chicken broth to a pot and boil it, to prepare the rice, then add the rice spices.
Add the rice, and leave it to cook halfway through.
Filter the rice, add it to the chicken mixture, then cover the pot with tin foil, and leave the mixture on low heat for 6-10 minutes.

Note: You can omit frying potatoes and boil them instead with chicken, and you can also replace chicken with meat, following the same steps.

A kilo of lamb.
Two large potatoes.
Large onion, cut into slices.
A large tomato, peeled and cut into cubes.
Ten cloves of mashed garlic.
Half a cup of yogurt.
A third of a cup of oil.
Two and a half liters of water.
Meat spices: a teaspoon of each: ground black pepper, mixed spice, ginger, cumin, paprika, red hot pepper, cinnamon, a tablespoon of salt, and safflower.
A tablespoon of lemon juice.
Four cups of basmati rice, washed several times and soaked for an hour.
A piece of coal.
A cup of fried onions for garnish.

Fry the onions and stir them until they turn brown in a deep pot, then drain them into a side dish.
Place the meat in the same oil, add meat spices, lemon juice, half the amount of fried onions, and chopped tomatoes.
Stir all the ingredients until the meat boils for five minutes.
Put water on the meat, leave it until it boils again, then cover the pot, and leave it to boil for an hour.
Add the potatoes and salt, and leave them to boil for thirty minutes.
Filter the rice, then put it on the meat, then add the broth. The amount of broth can be estimated by putting a cup and a half of broth for each cup of rice, leaving it until the rice boils, then leaving it for about twenty minutes.
Place the charcoal on the fire, then put it in the oil in a deep dish on the surface of the rice, and cover the pot immediately.
Pour the rice into a serving dish, garnish with the other half of the fried onions, and serve hot.