Middle Eastern Rice Pilaf with Pomegranate

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.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 376 Calories

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• salt and freshly ground black pepper
• 1 onion, finely chopped
• 1 pinch ground allspice
• 1 cup long-grain rice
• 1 large pomegranate, peeled and seeds separated
• 4 saffron threads
• 3 tablespoons unsalted shelled pistachios
• 2 ¼ cups hot vegetable broth

Recipe Instructions

Step 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.

Step 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.

Step 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.