Pomegranate Pilaf

5 from 9 votes

This delicious and nourishing Pomegranate Pilaf is studded with pistachios and cashews and flavored delicately with saffron, cloves and cardamom. It is also super simple to make, needing a handful of ingredients and under 30 minutes to go from scratch to ready.

Prep Time10

Cook Time20

Total Time30

Course: Main Course/Rice

Cuisine: Middle Eastern Inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 202kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Large skillet or pot with tight lid

Ingredients

1 tablespoon avocado oil or any neutral oil
2 bay leaves
4 green cardamom pods (slightly smashed to open the pods)
4 cloves
A generous pinch saffron
1 medium onion (thinly sliced)
½ teaspoon red pepper flakes (optional)
½ cup raw cashew pieces
½ cup pistachios (you can use any combination of nuts you desire, including almonds and walnuts. See notes for tips on making this nut-free)
2 cups raw basmati rice
¼ cup oat milk (or any nondairy milk)
Salt to taste
1 cup pomegranate arils (about 1 pomegranate)

US Customary - Metric

Instructions

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.

Notes

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.
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.
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.

Nutrition