Middle Eastern Rice Pilaf with Pomegranate

Ingredients and Weight:

• Basmati rice: 2 cups (500 g)
• Olive oil: 2 tablespoons (30 ml)
• Onion, chopped: 1 large (200 g)
• Garlic, minced: 3-4 cloves (15 g)
• Ground cumin: 1 teaspoon (5 g)
• Ground turmeric: 1/2 teaspoon (2.5 g)
• Ground ginger: 1/4 teaspoon (1.25 g)
• Vegetable broth: 2 cups (500 ml)
• Salt and pepper to taste
• Pomegranate arils: 1 cup (150 g)
• Pistachios, chopped: 1/2 cup (50 g)
• Cilantro, chopped: 1/4 cup (10 g)

Preparation Time:

• 15 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2/5 (Easy)

Preparation Method Steps:

1. Rinse the rice thoroughly and drain.
2. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, about 5 minutes.
3. Add garlic, cumin, turmeric, and ginger. Cook for 1 minute, stirring constantly.
4. Stir in the rice and cook for 2 minutes until it becomes translucent.
5. Add vegetable broth, salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover the pan, and simmer for 18-20 minutes, or until the rice is cooked and all the liquid has been absorbed.
7. Fluff the rice with a fork.
8. Stir in pomegranate arils, pistachios, and cilantro.

Nutritional Information (per serving):

• Calories: 250
• Fat: 5 g
• Carbohydrates: 45 g
• Protein: 5 g
• Fiber: 2 g
• Cholesterol: 0 mg

Dish Characteristics:

• Fragrant and flavorful
• Colorful and visually appealing
• Perfect for a special occasion or everyday meal
• Can be served as a main course or side dish

User Comments:

• "This pilaf was absolutely delicious! The spices were perfectly balanced and the pomegranate arils added a burst of sweetness."
• "I couldn't believe how easy this dish was to make. It looks so impressive, but it's actually quite simple."
• "I served this pilaf to guests for dinner and they raved about it. It's definitely a recipe I'll be making again and again."

Special Precautions and Tips:

• For a vegetarian version, use vegetable broth instead of chicken broth.
• If you don't have pomegranate arils, you can substitute dried cranberries or raisins.
• To make the dish even more fragrant, toast the cumin and turmeric in a skillet before adding them to the onion.