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Middle Eastern Rice Pilaf with Pomegranate

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Middle Eastern Rice Pilaf with Pomegranate

Features:
    Cuisine:

    Directions

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    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.
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