Pomegranate Rice
Pomegranate Rice is a delightful dish that combines the sweet, tart flavor of fresh pomegranate seeds with aromatic and fragrant fluffy rice. This vibrant dish is visually appealing and packed with many health benefits.
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Ingredients
- 2 tablespoon Ghee or Butter/ Olive Oil
- 1 cup Rice rinsed and soaked
- 2 cups Water
- 1 small Onion
- 1 teaspoon Ginger grated
- 1 tablespoon Olive Oil
- 1 Bay Leaf
- 1 ½ inch Cinnamon or a teaspoon of ground cinnamon
- Salt as needed
Garnish
- 1 handful Parsley/ Mint Leaves or Cilantro
- 1 cup Pomegranate Seeds
- ½ cup Pistachios chopped
Instructions
- Take ¼ cup rice and make sure to remove excess water using a paper towel.
- Add ghee to a skillet and add rice. Stir the rice until it turns nutty brown in color. Then transfer to a bowl.(Note: Keep stirring the rice so as to avoid burning).
- Take a stockpot and add oil to it. When oil is hot, add onions. When the onions start to change color, add ginger and cook for 1 more minute.
- Next, add nutty brown rice and leftover soaked rice, along with water, salt, bay leaf, and cinnamon.
- Let it come to a boil, then change the temperature to low. Cook it until the rice is fluffy and cooked and the water is absorbed. (Note: Scroll up to see my Step-by-Step Instructions with images for each step).
- Transfer rice to a serving bowl. Lastly, garnish with herbs (parsley, mint, cilantro), pistachios, and pomegranate seeds, and enjoy!
Video
Nutrition Facts
Pomegranate Rice
Amount per Serving
Calories
244
Calories from Fat 90
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
13
mg
4
%
Sodium
28
mg
1
%
Potassium
225
mg
6
%
Carbohydrates
34
g
11
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
50
IU
1
%
Vitamin C
4
mg
5
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Scroll up to see my Step-by-Step Instructions with images for each step.
Also, check the thumbnails for the best recipes to pair with.
STORAGE
Once the pilaf cools, you can store it in the refrigerator in an airtight container for 2-4 days. When you want to eat it again, just heat it in the microwave until properly heated and garnish with fresh pomegranate seeds and herbs.
Because it has fresh pomegranate seeds, I won't recommend freezing it as they will lose their flavor.
TIPS
- Make sure to use long-grain Basmati rice as they will give such rich flavor & aroma.
- When crisping the rice, keep stirring continuously to avoid burning the rice.
- Remove excess water using a paper towel when adding the soaked rice to the skillet to make it crispy.
- Remove the arils from pomegranate seeds to avoil bitter flavor.
- For crunch, add pistachios. You can also add pinenuts or walnuts, but pistachios work best.
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