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Middle Eastern Rice Pilaf with Pomegranate
Middle Eastern Rice Pilaf with Pomegranate
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Middle Eastern rice pilaf with pomegranate, allspice, pistachios, and saffron pairs perfectly with grilled lamb or fish.
Ingredients:
  • 1 cup long-grain rice
  • 2.25 cups hot vegetable broth
  • 4 saffron threads
  • 1 pinch ground allspice
  • 3 tablespoons unsalted shelled pistachios
  • 1 tablespoon butter
  • 1 large pomegranate, peeled and seeds separated
  • salt and freshly ground black pepper
Instructions:
  • In a saucepan over medium heat, sauté onion until soft, about 5 minutes. Add rice and toast for 2-3 minutes until fragrant. Pour in hot vegetable broth, bring to a boil, then sprinkle in saffron and allspice. Reduce heat to medium-low, cover, and simmer for about 20 minutes until rice is tender and liquid is absorbed.
  • Toast pistachios in a skillet over medium heat until they turn golden brown and become fragrant, for about 5 to 10 minutes. Then, set them aside.
  • Incorporate butter into the cooked rice, then stir in pistachios and pomegranate seeds. Fluff the rice with a fork and season to taste with salt and pepper.

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