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Ingredients35 m servings 376
Original recipe yields 4 servings
- 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.
- Toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
- 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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Per Serving: 376 calories; 13.3 59.1 6.5 8 351 Full nutrition
ReviewsRead all reviews 2
I always love an excuse to use saffron, and this delicious rice was a great use for it. Easy to make, too, exactly as described.