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.
Ingredients
- olive oil: 2 Tbsp
- onion: 1 piece (chopped)
- long-grain rice: 1 cup
- ¼ cups hot vegetable broth: 2 piece
- saffron threads: 4 piece
- pinch ground allspice: 1 piece
- unsalted shelled pistachios: 3 Tbsp
- butter: 1 Tbsp
- pomegranate, peeled and: 1 piece (seeded)
- salt and freshly ground black pepper:
Metric Conversion
Stages of cooking
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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.
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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.
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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.
