Middle Eastern Rice Pilaf with Pomegranate
This Middle Eastern-style rice pilaf with pomegranate seeds and pistachios tastes great with grilled fish or meat, especially lamb. Make sure the rice doesn't get sticky — it's supposed to be light and fluffy.
Ingreadients :
-
- 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
Step by Step :
- 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.
