Pomegranate and Almond Rice
Brighten your table with the vibrant flavors of Pomegranate and Almond Rice, a stunning dish that pairs fluffy, aromatic basmati rice with the delightful crunch of toasted slivered almonds and the juicy burst of pomegranate seeds. Infused with warm cumin and cinnamon, this Middle Eastern-inspired recipe delivers a perfect blend of sweet, nutty, and tangy notes. A drizzle of optional pomegranate molasses elevates the dish with a touch of tart sweetness, while fresh cilantro adds a refreshing herbal finish. Quick to prepare in just 35 minutes, this eye-catching dish is perfect as a festive side or a light vegetarian main course. Ideal for those seeking a flavorful and nutritious rice dish, this recipe will leave your guests impressed and your taste buds delighted.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Pomegranate seeds (arils)
- 0.25 cup Slivered almonds, toasted
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Pomegranate molasses (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain.
In a medium saucepan, bring 2 cups of water to a boil. Add the drained rice and 1 teaspoon of salt. Reduce the heat to low, cover the pan, and simmer for 12-15 minutes, or until the rice is tender and the water is fully absorbed.
Once the rice is cooked, remove it from the heat and fluff it gently with a fork. Set aside to cool slightly.
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the cumin seeds and ground cinnamon to the skillet. Stir for about 1 minute until the spices are aromatic.
Gently fold the cooked rice into the skillet with the onion and spices. Mix well to combine.
Add the pomegranate seeds (arils) and toasted slivered almonds to the rice. If desired, drizzle the pomegranate molasses over the rice for a hint of tart sweetness. Stir gently to incorporate.
Transfer the pomegranate and almond rice to a serving dish. Garnish with freshly chopped cilantro.
Serve warm as a side dish or enjoy it as a light main course.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 22.1 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
