Pomegranate and Pine Nut Pilaf
Elevate your side dish repertoire with this vibrant and flavor-packed Pomegranate and Pine Nut Pilaf! Fluffy basmati rice forms the perfect base, infused with the warm, aromatic spices of cumin and cinnamon, and enhanced by sautéed onions and garlic for a savory depth. The real magic happens with the addition of jewel-like pomegranate seeds, adding bursts of juicy sweetness, and golden toasted pine nuts for a delightful crunch. A drizzle of fresh lemon juice and a sprinkle of parsley bring a bright, herby finish to this visually stunning dish. Ready in just 35 minutes, this pilaf makes an irresistible side for your favorite Mediterranean or Middle Eastern meals or serves as a wholesome, stand-alone dish. Ideal for dinner parties or weeknight meals, this recipe is a feast for both the eyes and the palate!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 cup pomegranate seeds (arils)
- 0.25 cup pine nuts, toasted
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and 0.5 teaspoon of salt. Cover, reduce the heat to low, and let the rice simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing it with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, ground cumin, and ground cinnamon. Cook for another 1-2 minutes until fragrant.
Add the cooked rice to the skillet with the onion and spice mixture. Stir to evenly coat the rice with the spices.
Season the pilaf with the remaining 0.5 teaspoon of salt, or to taste.
Gently fold in the pomegranate seeds, toasted pine nuts, and chopped parsley. Be careful not to crush the pomegranate seeds.
Drizzle the lemon juice over the pilaf and give it a final stir.
Serve warm as a side dish or on its own. Enjoy!
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 187 mg | 4% | |
*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.
