Yellow Rice Pilaf Pomegranate
Infused with warm spices and pops of vibrant color, Yellow Rice Pilaf with Pomegranate is a stunning dish that’s as delicious as it is beautiful. Featuring fluffy basmati rice simmered with aromatic turmeric, cumin, and a fragrant cinnamon stick, this recipe offers a subtly spiced base that’s elevated with sweet-tart bursts of juicy pomegranate arils and the nutty crunch of slivered almonds. Sautéed onions and garlic deepen the savory flavor, while a garnish of fresh cilantro or parsley adds a refreshing finish. Perfect for weeknight dinners or festive gatherings, this easy-to-make pilaf is a versatile side dish or light main course that’s naturally gluten-free and packed with irresistible textures and tastes. Try it for a colorful, crowd-pleasing recipe that invites a touch of elegance to your table!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 medium yellow onion
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 cinnamon stick
- 1 teaspoon salt
- 0.5 cup pomegranate arils
- 0.25 cup slivered almonds
- 2 tablespoons fresh cilantro or parsley (optional, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
Finely dice the yellow onion and mince the garlic cloves.
Heat the olive oil in a medium-sized pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Add the turmeric powder, ground cumin, and the cinnamon stick to the pot. Stir for 1 minute to toast the spices and release their aromas.
Pour the drained basmati rice into the pot, stirring to coat the rice evenly with the spices and oil.
Add the water and salt to the pot, stirring to combine. Bring the mixture to a boil over high heat.
Once the water is boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 15 minutes.
Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to fully absorb the flavors.
Remove the lid and fluff the rice gently with a fork. Discard the cinnamon stick.
Gently fold in the pomegranate arils and slivered almonds, reserving a few for garnish if desired.
Transfer the rice to a serving dish and sprinkle with fresh cilantro or parsley for garnish, if using. Serve warm and enjoy!
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 18.2 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 843 mg | 18% | |
*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.
