Middle Eastern Rice Pilaf With Pomegranate Recipe

Name: Middle Eastern Rice Pilaf With Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 1 cup long-grain rice; 2 1/4 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

Servings: persons

2 tablespoons olive oil
1 onion, finely chopped
1 cup long-grain rice
2 1/4 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

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.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, finely chopped, 1 cup long-grain rice, 2 1/4 cups hot vegetable broth, and more.

Yes, Middle Eastern Rice Pilaf With Pomegranate falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Middle Eastern Rice Pilaf With Pomegranate

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