is known in Burmese as danpauk or danbauk (), derived from the Persian term dum pukht, which refers to a slow oven cooking technique. Danbauk is a mainstay at festive events such as Thingyan, weddings and donation feasts. Given danbauk's South Asian origins, danbauk restaurants and chains have traditionally been owned by Muslims, but in recent decades Buddhist entrepreneurs have entered the market. Featured ingredients include: cashew nuts, yogurt, raisins and peas, chicken, cloves, cinnamon, saffron and bay leaf cooked in long-grain rice. In danbauk, chicken specially seasoned with a danbauk masala spice mix, is cooked with the rice. Danbauk is typically eaten with a number of side dishes, including a fresh salad of sliced onions, julienned cabbage, sliced cucumbers, fermented limes and lemons, fried dried chilies, and soup. In recent decades, danbauk restaurants have innovated variations, including "ambrosia" biryani (), which features dried fruits and buttered rice. Western Asia In Iraq and in the states of the Persian Gulf, biryani (برياني: "biryani") is usually saffron-based with chicken usually being the meat or poultry of choice. It is popular throughout Iraq, especially in the Kurdistan Region. Most variations also include vermicelli, fried onions, fried potato cubes, almonds, and raisins spread liberally over the rice. Sometimes, a sour/spicy tomato sauce is served on the side (maraq). In Iran, during the Safavid dynasty (1501–1736), a dish called Beriyan Polo (Nastaliq script: ) was made with lamb or chicken, marinated overnight—with yogurt, herbs, spices, dried fruits like raisins, prunes or pomegranate seeds—and later cooked in a tannour oven, then served with steamed rice. Afghan biryani A different dish called biryan is popular in Afghanistan. Biryan traces its origins to the same source as biryani, and is today sold in Afghanistan as well as in Bhopal, India. Biryan is prepared by cooking gosht and rice together, but without the additional gravy (yakhni) and other condiments that are used in biryani. The Delhi-based historian Sohail Hashmi refers to the biryan as midway between pulao and biryani. Afghani biryani tends to use much dry fruit such as raisins and lesser amounts of meat, often cut into tiny pieces. Indonesia Nasi kebuli is an Indonesian spicy steamed rice dish cooked in goat meat broth, milk and ghee. Nasi kebuli is descended from kabuli palaw which is an Afghani rice dish, similar to biryani served in the Indian subcontinent. Although Indonesia has authentic nasi kebuli, Indonesia also inherited