Pomegranate-Studded Middle Eastern Rice Pilaf

Name: Pomegranate-Studded Middle Eastern Rice Pilaf
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Israeli, Lebanese, Persian, Turkish
Ingredients: 1 tbsp Butter; 1 pinch Ground Allspice; 1 cup Long-Grain Rice; 2 tbsp Olive Oil; 1 whole Onion; 1 whole Pomegranate Arils; 4 whole Saffron; 1 dash Salt & Pepper; 3 tbsp Unsalted Pistachio Kernels; 2.25 cups Vegetable Broth

Side Dish 🥗Dinner 🍽️Lunch 🥪 Israeli 🇮🇱Lebanese 🇱🇧Persian 🇮🇷Turkish 🇹🇷 Sugar-Free Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Pomegranate-Studded Middle Eastern Rice Pilaf pairs fluffy saffron-scented grains with bursts of juicy pomegranate and the gentle warmth of allspice. Toasted pistachios add crunch and a buttery finish, creating a vibrant balance of sweet, nutty, and aromatic notes. Serve alongside grilled lamb, fish, or roasted vegetables for a colorful centerpiece at dinner.

Prep10 mins
Cook35 mins
Serves4
DifficultyEasy

1

Heat oil in a saucepan over medium heat.
2

Add onion and cook until soft and translucent, about 5 minutes.
3

Add rice and toast until fragrant, 2 to 3 minutes.
4

Pour in hot vegetable broth and bring to a boil.
5

Add saffron and allspice; lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
6

Meanwhile, toast pistachios in a skillet over medium heat until they begin to turn golden brown and smell fragrant, 5 to 10 minutes.
7

Set aside.
8

Stir butter into the cooked rice.
9

Remove from the heat and mix in the pistachios and pomegranate seeds.
10

Fluff with a fork and season with salt and pepper.