Middle Eastern Rice Pilaf with Pomegranate
Middle Eastern Rice Pilaf with Pomegranate is fragrant and flavorful.Warm spices create depth and aroma.Pomegranate adds freshness and color.Perfect as a side or light main dish.
Ingredients
- 1½ cups basmati rice
- 2½ cups vegetable or chicken broth
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice or cardamom
- Salt, to taste
- Freshly ground black pepper, to taste
- ½ cup pomegranate arils
Instructions
- Rinse basmati rice under cold water until water runs clear; drain well.
- Heat oil or butter in a saucepan over medium heat. Sauté onion until soft and translucent.
- Add garlic and spices, stirring until fragrant.
- Stir in rice and toast for 1–2 minutes.
- Pour in broth, season with salt and pepper, and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until rice is tender.
- Fluff rice with a fork and gently fold in pomegranate arils, nuts, and herbs.
Notes
- Basmati rice gives the best aroma and texture.
- Rinsing rice prevents stickiness.
- Add pomegranate just before serving for freshness.
- Nuts add richness and crunch.
- Adjust spices to taste.