Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Pomegranate Rice Pilaf

5.0
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner Middle Eastern
Pomegranate Rice Pilaf
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
Instructions
1
Heat oil in a saucepan over medium heat, allowing it to warm up and become fluid. Add the onion and cook until it becomes soft and loses its raw, crunchy texture, taking about 5 minutes to achieve this. Next, add the rice and cook for a couple of minutes, stirring constantly, until it starts to give off a pleasant aroma.
2
Pour in the hot vegetable broth and bring the mixture to a rolling boil. Add the saffron and allspice, then decrease the heat to medium-low, cover the saucepan with a lid, and let it simmer gently for 20 minutes or until the rice is tender and all the liquid has been absorbed.
3
In a separate pan, toast the pistachios over medium heat until they begin to transform into a golden brown color and emit a delicious, nutty aroma. Allow this process to take 5 to 10 minutes.
4
Once the rice has finished cooking, stir in the melted butter. Remove it from the heat source and mix in the toasted pistachios and pomegranate seeds. Use a fork to gently fluff up the rice, then season it with salt and pepper to taste.