Serves:

4

Description:

Ingredients:

• 350g basmati rice, rinsed and drained
• 3 tbsp olive oil
• 1 small onion, finely chopped
• 750 ml boiling water (or an equal quantity of light chicken or beef stock)
• 1 tsp ground coriander seed
• 1 tsp ground cumin seed
• Salt
• Pepper
• ¼ cup pistachios
• ¼ cup pomegranate arils
• 2 tbsp chopped parsley

Method:

1. Preheat the oven to 180°C.
2. In a heavy saucepan simmer the onion in the olive oil until soft and golden, taking care not to brown it.
3. Add the rice and turn in the oil until the grains begin to turn white. Add the boiling water or stock, the coriander, cumin, salt and pepper. Cover tightly and transfer to the oven for 18 minutes.
4. While the rice is cooking, pour boiling water over the pistachios and remove their skins, revealing their brilliant green colour.
5. By this time, the rice should be cooked and all the liquid absorbed. Remove the lid and fluff the rice with a fork. Stir in the parsley, pistachios and pomegranate arils and serve as an accompaniment to meat or poultry.

Recipe by: PomLife

Website: www.pomlife.com.au