In a slowcooker, place:
1 free range chicken
2 carrots, chopped roughly
1 celery stick, chopped roughly
1 bay leave
3 cardamom pods
1 cinnamom stick
2 sichuan peppercorns
2 pink peppercorns
1 black peppercorn
1 cup rich lamb stock
Cook for 7.5 hours
In a heavy skillet or dutch oven, brown 1.5 cups rice. Add 1 large onion slices, diced (1/4 inch cubes) sweet potato, diced pumpkin, and 1 cup of the broth from the chicken. Cook until liquid absorbed. Add fresh pomegranates and raisins. Serve warm.
