Pomegranate pilaf recipe
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
Ingredients
- 1 tsp butter
- 2 garlic cloves, crushed
- 200g basmati rice
- 75g currants
- 1 cinnamon stick
- 400ml vegetable stock
- 30g pistachios
- 50g pomegranate seeds
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Shop ingredientsEach serving contains
- Energy
- 1220kJ 288.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.9g
- Sugars
- 15g
of the Reference intake
Carbohydrate 57.9gProtein 6.4gFibre 1.8g
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- 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
