Middle Eastern Rice Pilaf with Pomegranate

Name: Middle Eastern Rice Pilaf with Pomegranate
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

2 tablespoons olive oil

1 onion

finely chopped

1 cup long-grain rice

2 ¼ cups hot vegetable broth

4 saffron threads

1 pinch ground allspice

3 tablespoons unsalted shelled pistachios

1 tablespoon butter

1 large pomegranate

peeled and seeds separated

salt and freshly ground black pepper

Methods :

Heat oil in a saucepan over medium heat and cook onion until soft and translucent. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice, reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

Toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.

Stir butter into the cooked rice. Remove from heat and mix in pistachios and pomegranate seeds. Fluff with fork and season with salt and pepper.