Ethiopian Pomegranate Rice Pilaf
Ethiopian Pomegranate Rice Pilaf is an easy to follow recipe, which I have made by crisping a part of the rice in aromatic butter and adding it with cooked rice along with some pomegranate seeds.
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Equipment
Instant Pot
Ingredients
SPICED BUTTER
- 1 pound Unsalted Butter
- ½ medium Red Onion coarsely chopped
- 1 clove Garlic minced
- 1 3- inch Ginger peeled & finely chopped
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Cumin Powder
- 1 teaspoon Green Cardamoms
- 1 teaspoon Dried Oregano
- ½ teaspoon Turmeric Powder
- 8 Basil Leaves
- 1 tablespoon Cilantro Leaves
POMEGRANATE RICE
- 2 tablespoon Spiced Butter or Unsalted Butter
- 2 cups White Rice
- 2-3 tablespoon Vermicelli
- ½ cup Olive Oil
- 2 Shallots chopped
- 1 2- inch Ginger peeled & grated
- 1 Cinnamon
- 3 cups Water/ Stock
- 1 Bay Leaf
- ½ cup Pistachios chopped
- 2 whole Pomegranate or 2 cups of Pomegranate Seeds
Instructions
SPICED BUTTER
- Press Saute in your multi-cooker and add butter to it. Once the butter melts, let it cook until foam rises on the top. Skim and discard the foam and continue cooking without letting butter brown until no more foam appears. Add the rest of the ingredients and continue cooking for 5-10 minutes and cancel saute.
- Remove from the heat and let stand until spices settle. Strain through fine-mesh before using. Store in the refrigerator in an air-tight container for up to 3 weeks.
HOW TO MAKE POMEGRANATE RICE
- Press Saute and add butter in your multi-cooker. When it melts, add ¼ cup of rice, stir to coat. Cook for 10-15 minutes, stirring occasionally until rice is nut-brown in color. Cancel Saute and transfer in a bowl.
- Clean the inner pot, and press Saute. Add oil and add shallots, ginger, cinnamon, and remaining rice, vermicelli and saute, stirring frequently until the rice is golden brown in color in about 5 minutes.
- Instant Pot: Add stock to the pot and bay leaf and close the lid. With vent in the sealing position pressure cook for 5 minutes. NPR (No Pressure Release) for 10 minutes and then Quick Release.Ninja Foodi: Add 2 ½ cups of stock and close the lid. With vent in the sealing position, pressure cook at HIGH for 2 minutes. NPR (No Pressure Release) for 10 minutes and then Quick Release.
- Remove bay leaf and transfer the cooked rice to a bowl and mix pistachios & pomegranate seeds.
Notes
You can fry rice in another skillet to speed up the cooking process.
You can make this recipe with unsalted butter, no need to make spiced butter - still tastes good.
Based on the ingredients available, you can add them for making spiced butter.
Pistachios & Pomegranate Seeds add nice color and flavor in the Pilaf.
You can use leftover Spiced Butter in other recipes too, you can add it in place of butter.
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Nutrition Facts
Ethiopian Pomegranate Rice Pilaf
Serving Size
1 grams
Amount per Serving
Calories
881
Calories from Fat 612
% Daily Value*
Fat
68
g
105
%
Saturated Fat
40
g
250
%
Cholesterol
163
mg
54
%
Sodium
200
mg
9
%
Potassium
271
mg
8
%
Carbohydrates
61
g
20
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
8
g
16
%
Vitamin A
2015
IU
40
%
Vitamin C
2
mg
2
%
Calcium
69
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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