Middle Eastern Rice Pilaf with Pomegranate

Ingredients

• 1 cup basmati rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt
• 2 cups vegetable broth
• 1/2 cup pomegranate arils
• Fresh parsley, chopped (optional)

Directions

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, coriander, turmeric, cinnamon, cardamom, and salt. Cook for another minute, stirring constantly.
3. Add the rice and stir to coat with the spices. Add the vegetable broth and bring to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is cooked and all the liquid is absorbed.
5. Remove the pot from the heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork and stir in the pomegranate arils.
6. Serve the pilaf warm, topped with fresh chopped parsley, if desired.

Interesting Facts

• Pomegranate arils are a great source of vitamin C and iron.
• Rice pilaf is a popular dish in the Middle Eastern and Mediterranean cuisines.
• Traditional Middle Eastern rice pilaf is made with toasted nuts and dried fruits.