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!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

Step 2

Finely dice the yellow onion and mince the garlic cloves.

Step 3

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.

Step 4

Add the minced garlic and sauté for an additional 1 minute until fragrant.

Step 5

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.

Step 6

Pour the drained basmati rice into the pot, stirring to coat the rice evenly with the spices and oil.

Step 7

Add the water and salt to the pot, stirring to combine. Bring the mixture to a boil over high heat.

Step 8

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.

Step 9

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.

Step 10

Remove the lid and fluff the rice gently with a fork. Discard the cinnamon stick.

Step 11

Gently fold in the pomegranate arils and slivered almonds, reserving a few for garnish if desired.

Step 12

Transfer the rice to a serving dish and sprinkle with fresh cilantro or parsley for garnish, if using. Serve warm and enjoy!

Nutrition Facts

Serving size	961.6 grams (961.6g)

Amount per serving	% Daily Value*
Calories	835

Total Fat 47.20g	61%
Saturated Fat 6.00g	30%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2391mg	104%
Total Carbohydrate 91.30g	33%
Dietary Fiber 12.30g	44%
Total Sugars 18.20g
Protein 18.10g	36%

Vitamin D 0IU	0%
Calcium 218mg	17%
Iron 8mg	45%
Potassium 843mg	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.

Source of Calories

Fat: 49.3%

Protein: 8.4%

Carbs: 42.3%