Middle Eastern Rice Pilaf with Pomegranate

5.0
(4)

This rice pilaf with pomegranate seeds and pistachios tastes great with grilled fish or meat, especially lamb. Make sure the rice does not get sticky. It is supposed to be light and fluffy.

1
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 tablespoons olive oil

  • 1 onion, finely chopped

  • 1 cup long-grain rice

  • 2 ¼ 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

Directions

  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.

Nutrition Facts (per serving)

376 Calories
13g Fat
59g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 376
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 16%
Cholesterol 8mg 3%
Sodium 351mg 15%
Total Carbohydrate 59g 21%
Dietary Fiber 3g 11%
Total Sugars 16g
Protein 7g
Vitamin C 9mg 44%
Calcium 49mg 4%
Iron 3mg 16%
Potassium 385mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love