Pomegranate Rice is a colorful and fragrant dish that combines fluffy rice with the sweet-tart burst of fresh pomegranate seeds. The dish balances savory and slightly fruity flavors, making it a perfect side for grilled meats, festive feasts, or vegetarian dinners. The bright pops of red seeds give it a cheerful look—ideal for holiday tables or special family gatherings.
1. Ingredients
- 2 cups basmati rice
- 3 cups water
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon cumin seeds
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves
- Salt to taste
- ½ cup toasted almonds or pistachios, chopped
- ½ cup pomegranate seeds (arils)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
2. Cooking Time
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
3. Serving Quantity
- Serves 4–6 people
4. Instructions
- Rinse the Rice: Wash the basmati rice under cold water until the water runs clear. Drain well.
- Cook the Rice: In a medium saucepan, bring water and a pinch of salt to a boil. Add the rice, lower the heat, cover, and simmer for 12–15 minutes until tender. Remove from heat and let it sit covered for 5 minutes. Fluff gently with a fork.
- Prepare the Base: Heat olive oil or butter in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add onion and cook until soft and golden, about 5 minutes. Add garlic, cinnamon, and cloves, cooking for another minute.
- Combine: Add the cooked rice to the skillet and toss gently to coat with
