Middle Eastern Rice Pilaf with Pomegranate

Name: Middle Eastern Rice Pilaf with Pomegranate
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil 2 tablespoons olive oil; 1 onion, finely chopped 1 onion, finely chopped; 1 cup long-grain rice 1 cup long-grain rice; 2 ¼ cups hot vegetable broth 2 ¼ cups hot vegetable broth; 4 saffron threads 4 saffron threads; 1 pinch ground allspice 1 pinch ground allspice; 3 tablespoons unsalted shelled pistachios 3 tablespoons unsalted shelled pistachios; 1 tablespoon butter 1 tablespoon butter; 1 large pomegranate, peeled and seeds separated, salt and freshly ground black pepper 1 large pomegranate, peeled and seeds separated, salt and freshly ground black pepper

Prep: 10 minsCook: 25 mins

Prep

10 mins

Cook

25 mins

Servings

Difficulty

Medium

Gluten-FreeVegetarian

(0)

Ingredients

Servings:

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

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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