Name: Middle Eastern Rice Pilaf with Pomegranate
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Onion, finely chopped - 1; Long-grain rice - 1 cup; Hot vegetable broth - 2 ¼ cups; Saffron threads - 4; Ground allspice - 1 pinch; Unsalted shelled pistachios - 3 tablespoons; Butter - 1 tablespoon; Pomegranate, peeled and seeds separated - 1 large; Salt and freshly ground black pepper - 1 large

Ingredients for - Middle Eastern Rice Pilaf with Pomegranate

1. Olive oil 2 tablespoons

2. Onion, finely chopped 1

3. Long-grain rice 1 cup

4. Hot vegetable broth 2 ¼ cups

5. Saffron threads 4

6. Ground allspice 1 pinch

7. Unsalted shelled pistachios 3 tablespoons

8. Butter 1 tablespoon

9. Pomegranate, peeled and seeds separated 1 large

10. Salt and freshly ground black pepper 1 large

How to cook deliciously - Middle Eastern Rice Pilaf with Pomegranate

1 . Stage

Heat oil in a saucepan over medium heat and cook onion until soft and translucent. 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 heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

2 . Stage

Toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.

3 . Stage

Stir butter into the cooked rice. Remove from heat and mix in pistachios and pomegranate seeds. Fluff with fork and season with salt and pepper.