Pomegranate Pilaf

A simple but sumptuous Pomegranate Pilaf gives you a tasty (and, according to some cultures, a lucky) start to the New Year!

Pomegranates have long been considered a New Year's charm in Middle Eastern countries, to which they are native, and I can't imagine a tastier way of eating these juicy and pretty pink arils than in this decadent yet nourishing Pomegranate Pilaf. It's studded with pistachios and cashews and flavored delicately with saffron, cloves and cardamom. But as luxurious and decadent as all that sounds, this pilaf is actually super simple to make, needing a handful of ingredients and under 30 minutes to go from scratch to ready. It is soy-free and gluten-free and can easily be tweaked to a low-carb or nut-free diet.

Happy new year! The world may look the same, but the turning of the calendar is so full of possibilities and hope, isn't it? And we could all do with some good luck in 2022, so here's a simple but delicious Pomegranate Pilaf you can cook up in a jiffy and savor at leisure.

Pomegranates are a delicious fruit to eat no doubt, and this is the best time of year to eat them, when they are in season. By now you are also likely well aware of their immense health benefits. Pomegranates are packed with vitamins, potassium and antioxidants -- all critical to good health -- and they are known to lower the risk of ailments ranging from cancer to diabetes and heart disease.

Pomegranates are one of my favorite fruits perhaps because, in addition to being so delicious, they always remind me of my mom, who loved them. I am excited to share this recipe with you, and I hope it will bring you all the luck in the world.

Why you'll love this Pomegranate Pilaf

• It's delicious. Even the simplest rice pilaf can be simply amazing. In this pomegranate pilaf the warm saffron and spices, crunchy nuts and juicy pomegranate arils create a vivid interplay of flavor and texture in every bite. You will be hooked, guaranteed.
• It's easy. There's minimal chopping and prep required for this recipe. You need to slice one onion, and peel and deseed a pomegranate, but apart from that you just need to throw things together in a pot. Put your kids to work on the pomegranate, or buy the pomegranate arils off the shelf, and you've reduced your prep work considerably. You don't even need to presoak the rice for this recipe.
• It's one-pot. Yup. Like I said no soaking required, so no need for additional bowls or things like that.
• It's everyone friendly. This is a soy-free and gluten-free recipe and if you can't use nuts, or are eating low-carb, I have suggestions for you on how to tweak this dish in the tips section below.

Ingredients

• 1 tablespoon vegetable oil. I used coconut oil, but any other oil is fine.
• Spices: 2 bay leaves, 4 green cardamom pods, 4 cloves, and a generous pinch of saffron.
• 1 medium onion
• A pinch of red pepper flakes. This is optional, but it adds complexity to the recipe without adding too much heat.
• 1 cup nuts. I used a mix of pistachios and cashews. You can use other nuts, including almonds and walnuts.
• 2 cups basmati rice. You can use jasmine rice, but basmati, with its unparalleled flavor and long grains, is my favorite for this recipe and I recommend it here.
• ¼ cup oat milk or any non-dairy milk. This is to soak the saffron strands in before you add them to the rice.
• Salt to taste.
• 1 cup pomegranate arils (about 1 pomegranate).

How to make Pomegranate Pilaf

• Soak the saffron strands in the nondairy milk.
• Heat the oil in a wide skillet or saucepan. Add the bay leaves, cloves and cardamom. Smash the cardamom pods so they are slightly open before you add them to the oil, to get the best flavor. Saute for a minute or so over medium heat until the bay leaves begin to color slightly.

• Add the onions to the skillet along with a pinch of salt. Saute for a couple of minutes until they turn translucent but not brown. Stir in the red pepper flakes, if using.

• Add the nuts and saute a couple more minutes. Then add the rice and mix it with the rest of the ingredients until it turns slightly opaque.
• Add the soaked saffron strands along with the milk and stir in.

• Add 3 ¾ cups water to the skillet and mix well. Add salt to taste--the water should taste a little saltier than you want your final dish to be.
• Let the water come to a boil. Mix one last time, then cover with a tight lid, set the stove to the lowest heat setting, and cook 15 minutes, undisturbed. Let the rice stand, covered, for 10 more minutes after turning off the heat as it will continue to steam. Don't peek.
• Open the pot and stir in the pomegranate arils gently, using a fork, which will also fluff up the grains. Serve hot or warm.

Tips for tweaking the pilaf to low-carb and nut-free diets

• Low-carb: If you are a low-carb eater, use cauliflower rice instead of basmati. You can also cut down the nuts and pomegranate arils by half. Once you have stirred the cauliflower rice into the pot, add the saffron with the milk but don't add more water. Add salt to taste, give everything a good mix, and cover and let the cauliflower steam and cook for eight minutes. After turning off the heat, let the rice stand 10 minutes, then stir in the pomegranate.
• Nut-free: For a nut-free pilaf, replace the nuts with a mix of pumpkin and sunflower seeds or just pumpkin seeds. Add them at the same time as you would the nuts. Try and use unroasted pumpkin and sunflower seeds.

How to store the pomegranate pilaf

• You can keep the pilaf in the fridge for up to three days. For longer storage freeze in an airtight container for up to three months. Thaw and always reheat before serving.

What to serve with pomegranate pilaf

You can eat this flavorful pilaf by itself. But this is also the perfect rice dish to serve with a spicy curry. I love it with my Instant Pot Vegan Butter Chicken, or with my Tofu Makhani.

You can also serve it with this delicious Mushroom Curry, or this Mushroom Korma.

Or, to keep the middle eastern theme going, serve it with this Lebanese Chickpea Stew.

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