For an extra layer of flavor, try blooming the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the rice. Rinsing the rice before cooking helps remove excess starch and ensures a fluffier pilaf. If you don't have allspice, a pinch of cinnamon or nutmeg would also work well. Feel free to adjust the amount of pomegranate seeds and pistachios to your liking. This pilaf can be made ahead of time and reheated gently before serving. Add a splash of broth or water when reheating to prevent it from drying out.
Middle Eastern Rice Pilaf with Pomegranate
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS12
Transport your taste buds to the heart of the Middle East with this fragrant and vibrant rice pilaf. Studded with jewel-like pomegranate seeds and crunchy pistachios, it's the perfect accompaniment to grilled meats, roasted vegetables, or simply enjoyed on its own. Experience a symphony of textures and flavors in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol8 mg
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Fiber3 g
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Protein7 g
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Saturated Fat3 g
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Sodium351 mg
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Sugar16 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
02
Step
3 mins
Add the rice to the saucepan and toast, stirring frequently, until fragrant, about 2-3 minutes.
03
Step
20 mins
Pour in the hot vegetable broth, bring to a boil, then add the saffron threads and allspice. Reduce the heat to low, cover the saucepan, and simmer gently until the rice is tender and the liquid has been absorbed, about 20 minutes.
04
Step
5 mins
While the rice is cooking, toast the pistachios in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant, about 3-5 minutes. Be careful not to burn them. Remove from the skillet and set aside.
05
Step
1 mins
Once the rice is cooked, remove the saucepan from the heat and stir in the butter until melted and evenly distributed.
06
Step
1 mins
Gently fold in the toasted pistachios and pomegranate seeds. Fluff the rice with a fork to separate the grains.
07
StepSeason with salt and freshly ground black pepper to taste. Serve immediately and enjoy!
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RECIPE REVIEWS
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Please Rate
Stefanie Green
Jul 1, 2025The toasted pistachios add such a nice crunch and the pomegranate seeds are so refreshing.
Ozella Okon
Jun 28, 2025I made this for a dinner party and everyone raved about it. It's definitely a crowd-pleaser!
Ebony Kris
Jun 24, 2025I added a sprinkle of sumac for an extra layer of Middle Eastern flavor.
Catherine Cartwright
Jun 17, 2025The instructions were easy to follow and the pilaf turned out perfectly fluffy.
Elmira Pfannerstill
Jun 7, 2025I've made this several times and it's always a hit. It's become a staple in my kitchen.
Odie Shanahan
Jun 6, 2025This recipe is fantastic! The flavors are so well-balanced and the pomegranate adds a lovely sweetness.
Aida Reilly
May 28, 2025My kids even loved this! It's a great way to get them to eat rice and try new things.
Garnet Bartoletti
May 21, 2025This recipe is a game-changer! It's so much better than any other rice pilaf I've ever had.