How to Make Middle Eastern Rice Pilaf with Pomegranate - A Step-by-Step Guide

When it comes to Middle Eastern cuisine, one dish that stands out for its rich flavors and vibrant colors is the Middle Eastern Rice Pilaf with Pomegranate. This delicious and aromatic dish is a staple in many Middle Eastern households and is often served during special occasions and gatherings.

What makes this rice pilaf so special is the combination of fragrant basmati rice, toasted nuts, sweet and tangy pomegranate seeds, and a blend of aromatic spices. The result is a dish that is...

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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 seeded
  • salt and freshly ground black pepper

Information

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Servings: 4

  • 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.
  • 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.
  • 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.
  • Nutrition

    376 cal.

    • Total Fat: 13g
    • Saturated Fat: 3g
    • Cholesterol: 8mg
    • Sodium: 351mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 3g
    • Total Sugars: 16g
    • Protein: 7g
    • Vitamin C: 9mg
    • Calcium: 49mg
    • Iron: 3mg
    • Potassium: 385mg