Middle Eastern Rice Pilaf with Pomegranate

This Middle Eastern-inspired rice pilaf with pomegranate seeds, allspice, pistachios, and saffron tastes great with grilled fish or meat, like lamb.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 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
• 2.25 cups hot vegetable broth

Recipe Instructions

Step 1

Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. 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 the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

Step 2

Meanwhile, 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 cooked rice. Remove from the heat and mix in pistachios and pomegranate seeds. Fluff with a fork and season with salt and pepper.