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Pomegranate pilaf recipe

4 ratings

Transform basic rice into a colourful pomegranate pilaf for an easy way to elevate your side dishes. Cooking in the rice in stock adds plenty of flavour, along with juicy pomegranate seeds, sweet currants and pistachios. Serve with curries, fragrant tagines or warming stews. See method

Serves 4
10 mins to prepare and 10 mins to cook
288 calories / serving
Healthy
Vegetarian

Ingredients

1 tsp butter
2 garlic cloves, crushed
200g basmati rice
75g currants
1 cinnamon stick
400ml vegetable stock
30g pistachios
50g pomegranate seeds

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
1220kj
288kcal 14%
Fat
5g 7%
Saturates
1g 5%
Sugars
15g 17%
Salt
0.9g 15%

of the reference intake
Carbohydrate 57.9g Protein 6.4g Fibre 1.8g

Method

Heat the butter in a pan until melted. Add the garlic and cook for 30 secs over a medium heat.
Add the rice, currants and cinnamon stick. Stir well. Pour in the stock, cover and simmer for 10 mins.
Set aside for 10 mins, then fluff up with a fork and transfer to a serving dish. Top with the pistachios and pomegranate seeds.

See more Side dish recipes