Pomegranate Rice is a delightful dish that combines the sweet, tart flavor of fresh pomegranate seeds with aromatic and fragrant fluffy rice. This vibrant dish is visually appealing and packed with many health benefits. You can make it every day or reserve it for special festive occasions. Whether you're hosting a dinner party or looking for a quick, wholesome dish, this pomegranate recipe is a creative way to add color and flavor to your table.
I often make this recipe, which is full of beautiful aromas and pairs perfectly with beet salad. Also, try my Biryani recipe and Trader Joe's copycat Chimichurri Rice.
Who doesn't like flavorful, aromatic dishes? Right. So here's an amazingly aromatic rice salad recipe with the most gorgeous fruit, which gives great texture and color to many dishes. Check out the full recipe to discover how to prepare this crowd-pleasing delicious recipe!
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INGREDIENT NOTES
- RICE: You can use Basmati, Jasmine, or any other variety of rice. Basmati Rice works best as it already has a pleasant aroma and is long-grain, so it turns out well.
- GHEE: For this rice recipe, remember to use ghee. You can make it at home or buy it at a store, which is readily available in any store. You can also add butter, but the flavor of ghee makes this dish unique and flavorful.
- FLAVORING: Extra flavoring comes by sauteeing onions, ginger, cinnamon, bay leaf, and ghee.
- POMEGRANATE SEEDS: This is pomegranate rice, so pomegranate seeds provide all the extra flavor and crunch.
- PISTACHIOS: Add some chopped pistachios for an extra crunch and flavor.
- GARNISH: You can garnish the rice with cilantro, parsley, or mint leaves.
See the recipe card for quantities!
INSTRUCTIONS
Please follow these step-by-step photo instructions to make this delicious recipe.
- Step 1: Crisp the rice with ghee in a skillet until it turns nutty brown.
2. Step 2: When rice turns nutty brown, transfer it to a bowl.
3. Step 3: Saute onions and ginger in oil.
4. Step 4: Add soaked and crisp rice to the pot.
5. Step 5: Add water, bay leaf, cinnamon, or a teaspoon of ground cinnamon and salt to the pot and cook.
6. Step 6: Transfer the rice to a bowl once the rice is cooked.
Lastly, garnish the rice with cilantro or mint leaves, pistachios, and fresh pomegranate seeds.
Tip: For the recipe, make sure to use Basmati long-grain rice. It adds more aroma to the dish and tastes better that way.
SUBSTITUTION & VARIATIONS
- Herbs: I have used cilantro in the recipe, but if you dislike its flavor, you can use parsley or mint leaves.
- Vegan: You can make the recipe vegan by replacing the ghee with oil, vegan butter, or coconut oil.
- Crunch: I have used pistachios, but you can also use pine nuts or walnuts for more crunch.
- Aroma: To make rice more aromatic, use basmati rice with whole spices like cinnamon and bay leaf. You can also add Rose Water to the recipe.
STORAGE
Once the pilaf cools, you can store it in an airtight container in the refrigerator for 2-4 days. When you want to eat it again, just heat it in the microwave and garnish it with fresh pomegranate seeds and herbs.
Because it has fresh pomegranate seeds, I won't recommend freezing it as they will lose their flavor.
EXPERT TIPS
- Make sure to use long-grain Basmati rice as they will give such rich flavor & aroma.
- When crisping the rice, keep stirring continuously to avoid burning the rice.
- Remove excess water using a paper towel when adding the soaked rice to the skillet to make it crispy.
- For crunch, add pistachios. You can also add pinenuts or walnuts, but pistachios work best.
- Remove the arils from the pomegranate before using the seeds to avoid the bitter flavor.
- Best enjoyed in November and December, when pomegranates are in season.
FAQ
It is ideal to use long-grain basmati rice because it will remain fluffy, and each grain will be separate. However, you can also use short-grain for a stickier texture.
You can make it vegan, but replace ghee/butter with olive oil.
Yes, you can use frozen pomegranate seeds. Just defrost the seeds and use them as needed in the recipe. However, I urge you to use fresh pomegranate seeds because of their flavor.
Yes, you can substitute it with quinoa or brown rice. Adjust the cooking time and water ratio.
You can pair pomegranate rice salad with grilled chicken, fish, lamb, roasted vegetables, or paneer tikka.
PAIRING
Pomegranate Rice
Ingredients
- 2 tablespoon Ghee or Butter/ Olive Oil
- 1 cup Rice rinsed and soaked
- 2 cups Water
- 1 small Onion
- 1 teaspoon Ginger grated
- 1 tablespoon Olive Oil
- 1 Bay Leaf
- 1 ½ inch Cinnamon or a teaspoon of ground cinnamon
- Salt as needed
Garnish
- 1 handful Parsley/ Mint Leaves or Cilantro
- 1 cup Pomegranate Seeds
- ½ cup Pistachios chopped
Instructions
- Take ¼ cup rice and make sure to remove excess water using a paper towel.
- Add ghee to a skillet and add rice. Stir the rice until it turns nutty brown in color. Then transfer to a bowl.(Note: Keep stirring the rice so as to avoid burning).
- Take a stockpot and add oil to it. When oil is hot, add onions. When the onions start to change color, add ginger and cook for 1 more minute.
- Next, add nutty brown rice and leftover soaked rice, along with water, salt, bay leaf, and cinnamon.
- Let it come to a boil, then change the temperature to low. Cook it until the rice is fluffy and cooked and the water is absorbed. (Note: Scroll up to see my Step-by-Step Instructions with images for each step).
- Transfer rice to a serving bowl. Lastly, garnish with herbs (parsley, mint, cilantro), pistachios, and pomegranate seeds, and enjoy!
Video
Notes
- Make sure to use long-grain Basmati rice as they will give such rich flavor & aroma.
- When crisping the rice, keep stirring continuously to avoid burning the rice.
- Remove excess water using a paper towel when adding the soaked rice to the skillet to make it crispy.
- Remove the arils from pomegranate seeds to avoil bitter flavor.
- For crunch, add pistachios. You can also add pinenuts or walnuts, but pistachios work best.
Amit says
This is such an aromatic dish & was so popular when I made it on Christmas. Thank You!