
Middle Eastern Rice Pilaf with Pomegranate
Ingredients
- 2 tbsp 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 tbsp unsalted shelled pistachios
- 1 tbsp butter
- 1 large pomegranate peeled and seeds separated
- salt and freshly ground black pepper
Notes
Heat the oil carefully in a pot over medium temperature and cook onion until delicate and translucent. Include rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable juices and warmth to the point of boiling. Include saffron and allspice, decrease the heat to medium-low, spread, and stew until rice is delicate and fluid has consumed around 20 minutes.
Toast pistachios in a skillet over medium temperature until nuts begin to turn brilliant dark-colored and become fragrant, 5 to 10 minutes. Put in a safe spot.
Mix the margarine into the cooked rice. Expel from heat and blend in pistachios and pomegranate seeds — cushion with fork and season with salt and pepper.
Nutrition Facts (Per Serving): Calories 263, Carbohydrates 19g, Protein 33g, Fat 1g
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