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Middle Eastern Rice Pilaf with Pomegranate
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels special but comes together in under an hour. The warm spices like saffron and allspice fill your kitchen with the most incredible aroma, while pomegranate seeds burst with tart sweetness on every bite. What I love most is how simple it really is, despite tasting like you've spent all day cooking. Pomegranates are packed with antioxidants and vitamin C, making this not just delicious but genuinely good for you too. It's the perfect side dish for any meal, and honestly, it's so satisfying that you could easily eat it on its own.
Ella x
Ingredients
- 22 tablespoons olive oil
- 11 onion, finely chopped
- 11 cup long-grain rice
- 22 ¼ cups hot vegetable broth
- 44 saffron threads
- 11 pinch ground allspice
- 33 tablespoons unsalted shelled pistachios
- 11 tablespoon butter
- 11 large pomegranate, peeled and seeds separated, salt and freshly ground black pepper
Detail level
Instructions
- 1
Heat oil in a saucepan over medium heat and cook onion until soft and translucent. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice, reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
- 2
Toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
- 3
Stir butter into the cooked rice. Remove from heat and mix in pistachios and pomegranate seeds. Fluff with fork and season with salt and pepper.
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