Pomegranate Rice Recipe

This dazzling Pomegranate Rice Recipe is a jeweled pilaf prepared with aromatic basmati, warming cumin and coriander, and finished with ruby-red pomegranate arils. Every forkful offers a delightful interplay of textures, from the fluffy, butter-toasted grains to the tart, explosive pop of fruit and the salty crunch of roasted pistachios. It serves as a vibrant, exotic side dish that instantly brightens up a roast chicken dinner or a holiday feast for the whole family.

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Pomegranate Rice Ingredients

• 1 1/4 cups Basmati Rice: Long-grain rice is essential for that separate, fluffy texture; jasmine is too sticky.
• 1/2 cup Pomegranate Seeds (Arils): Provides the signature tart crunch and jewel-toned color.
• 1/4 cup Pistachios: Chopped and preferably unsalted/roasted for a vibrant green contrast.
• Aromatics: 2 tsp minced ginger and 2 tsp minced garlic create the savory base.
• Spices: 1/2 tsp cumin seeds and 1/2 tsp ground coriander add warmth, while 2 strips of lemon zest infuse citrus oils.
• Butter: For sautéing the aromatics and coating the grains.
• 1/4 cup Fresh Mint: Chopped fresh herbs lift the dish with a cooling finish.

How To Make Pomegranate Rice

1. Sauté the Aromatics: Melt the butter in a medium saucepan over medium heat. Add the minced ginger and garlic. Cook, stirring frequently, for about 2 minutes until the garlic is soft and fragrant but not browned.
2. Bloom the Spices: Add the whole cumin seeds, ground coriander, and the strips of lemon zest to the butter. Toast these spices for 2 minutes. This “blooming” process releases the essential oils in the seeds and zest, creating a deeply flavorful foundation for the rice.
3. Simmer: Stir in the basmati rice, coating the grains in the spiced butter. Pour in 2 cups of water and 1/2 teaspoon of kosher salt. Bring the pot to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 10 minutes.
4. The Steam Finish: Remove the lid and cook for 3 more minutes to allow any excess surface moisture to evaporate. Turn off the heat. Fluff the rice gently with a fork to separate the grains. Season with a little extra salt if needed and let it stand for 5 minutes. This resting period helps the grains firm up.
5. Garnish and Serve: Just before serving, remove the lemon zest strips. Toss the fluffy rice with the pomegranate seeds, chopped fresh mint, and pistachios. Serve warm.

Recipe Tips

• Rinse the Rice: Although not explicitly stated in the short method, rinsing your basmati rice under cold water until the water runs clear removes excess surface starch. This guarantees individual, non-sticky grains.
• Deseeding Pomegranates: To easily remove arils without staining your kitchen, cut the pomegranate in half and submerge it in a bowl of water. Gently pry the seeds loose; the pith floats to the top while the seeds sink.
• Toast the Pistachios: If your pistachios are raw, toast them in a dry dry skillet for 2-3 minutes before chopping. This amplifies their nuttiness and crispness.
• Freshness Factor: Do not stir in the mint or pomegranate until the very last second. The heat of the rice will wilt the mint and cook the fruit if they sit too long.

What To Serve With Pomegranate Rice

• Lamb Chops: The tartness of the pomegranate cuts through the richness of grilled lamb perfectly.
• Roast Chicken: A colorful alternative to plain white rice or potatoes.
• Tagines: Serve alongside a Moroccan vegetable or chicken stew.
• Grilled Halloumi: For a substantial vegetarian meal.

How To Store Pomegranate Rice

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Note that the pomegranate seeds may bleed color into the rice over time.
• Reheat: Sprinkle with a tablespoon of water and microwave covered for 60 seconds, or steam on the stovetop. Fluff before serving.
• Freeze: Freezing is not recommended for this specific dish, as the fresh mint will turn black and the pomegranate seeds will become mushy upon thawing.

Pomegranate Rice Nutrition Facts

• Calories: 280 kcal
• Fat: 9g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 5g
• Vitamin C: 10% DV

Nutrition information is estimated per serving.

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