Pomegranate Saffron Rice Recipe

Name: Pomegranate Saffron Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1/2 red onion, chopped; 1 serrano pepper, diced; 1 1/2 cups brown rice; 3 cups vegetable stock; 1 teaspoon turmeric; 1/4 teaspoon saffron thread, crushed; 1 medium lemon, zest only; 2 pinches asafoetida powder; 1 pomegranate, seeded (for tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe); 1 teaspoon kosher salt (or more)

Servings: persons

2 tablespoons canola oil
1/2 red onion, chopped
1 serrano pepper, diced
1 1/2 cups brown rice
3 cups vegetable stock
1 teaspoon turmeric
1/4 teaspoon saffron thread, crushed
1 medium lemon, zest only
2 pinches asafoetida powder
1 pomegranate, seeded (for tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe)
1 teaspoon kosher salt (or more)

1
Heat oil at medium heat, then add onion pieces. Saute for about 5 minutes while occasionally scraping the pan. Add serrano pieces, stirring frequently for another minute. Watch out for the fumes, as these capsaicin in these peppers is quite potent.
2
Add uncooked rice and stir to coat with the oil. Cook for another 3 minutes or so, stirring occasionally.
3
Add vegetable stock and stir thoroughly. Bring to a boil, then reduce heat to medium-low and cover. Cook for 30 minutes or so, stirring occasionally. Continue cooking until the liquids have been absorbed.
4
Stir in turmeric, saffron threads, lemon zest, and vandevi, and cook for another minute.
5
For tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
6
Remove from heat. Strain pomegranate seeds to remove excess juices, then stir the seeds into the rice. Stir in salt, and add more to taste if desired. Serve immediately.

349

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 11 ingredients. The key ingredients include: 2 tablespoons canola oil, 1/2 red onion, chopped, 1 serrano pepper, diced, 1 1/2 cups brown rice, and more.

Yes, Pomegranate Saffron Rice falls under the General 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.

Pomegranate Saffron Rice

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