Middle Eastern Rice Pilaf with Pomegranate

Middle Eastern Rice Pilaf with Pomegranate
Middle Eastern Rice Pilaf with Pomegranate

Middle Eastern Rice Pilaf with Pomegranate

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 263 kcal

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
Keyword Rice Pilaf with Pomegranate
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