Elevate Your Dinner Spread with Pomegranate & Pistachio Rice Pilaf
If you’re looking for a side dish to impress your guests, this is it! Rice pilaf is a major upgrade to your side of grains.
Rice, with its versatile nature, often plays a supporting role on our dinner plates. But what if I told you it could take center stage, stealing the spotlight with an explosion of flavors and textures? Enter Pomegranate & Pistachio Rice Pilaf – a side dish that transforms your ordinary grains into a culinary masterpiece.
The Beauty of Rice Pilaf
At its core, a pilaf is a symphony of simple ingredients – rice, aromatics, spice, cooking liquid, and seasonings. The magic happens when rice meets sauteed aromatics like onions and garlic, creating a flavor base that forms the essence of this dish.
Unlike plain rice, a well-made pilaf boasts defined grains, each carrying the imprint of the aromatics. This textured quality adds a delightful complexity to the overall dining experience.
Pomegranate & Pistachio Infusion
This golden Pomegranate & Pistachio Rice Pilaf is anything but conventional. Infused with spicy jalapeno, zesty orange zest, turmeric, and the richness of coconut, it transcends the boundaries of traditional pilaf.
While it shines as a side dish, this golden pilaf is versatile enough to play well with others. Pair it with grilled chicken or fish for a gourmet touch, or toss in a can of chickpeas for an added protein boost – perfect for those embracing a plant-based lifestyle.
When using broth in recipes, I always suggest buy low-sodium or no-salt-added varieties. Not only is it healthier, but you have more control when adding salt and seasoning. If you do use standard broth, add the salt, to taste.
Need this recipe to be vegan? Swap the butter for coconut oil.
Whether you’re hosting a dinner party or craving a culinary adventure at home, let Pomegranate & Pistachio Rice Pilaf be the star that steals the show. Embrace the fusion of flavors and elevate your dining experience – one golden grain at a time.
Check out my other recipes here.
Pomegranate & Pistachio Rice Pilaf
Author: Micah Siva
Serves: 4 to 6
Ingredients
- 1 cup long grain rice
- 2 tablespoons butter, unsalted
- 1 medium yellow onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon finely chopped jalapeno, seeds removed
- ½ teaspoon coriander
- 1/4 teaspoon turmeric
- ¼ teaspoon cinnamon
- 1/4 teaspoon orange zest
- ¼ teaspoon sea salt
- ⅓ cup coconut flakes, unsweetened
- 1 ¾ cup vegetable broth, low sodium
- ½ cup shelled pistachios, chopped
- ½ cup pomegranate seeds
- Rinse the rice in a colander until the water runs clear. Note: it may look cloudy for a minute or two. This helps to remove excess starches that may result in sticky, clumpy rice.
- In a medium pot, melt the butter over medium-high heat. Add the onion, and cook for 4 to 6 minutes, or until it begins to soften.
- Add the garlic, jalapeno, coriander, turmeric, cinnamon, orange zest, and salt, cooking until fragrant, 1 to 2 minutes.
- Add the rice, and saute with the onion, garlic and spices for 3 to 4 minutes, until each grain is coated and it begins to smell toasted.
- Add the vegetable broth. Bring to a boil, and reduce to simmer, covered for 15 to 18 minutes. Remove from heat, and let sit, with the lid on, for 5 minutes. Fluff with a fork.
- Add the pistachios and pomegranate seeds, and serve.