This easy Christmas pilaff, with pomegranates, pistachios and spices, makes a colourful and tasty vegetarian rice dish.
Ingredients
- 100g shelled pistachios
- 2 pomegranates
- 200g basmati rice
- 400ml water or stock, hot
- 4 garlic cloves, peeled but whole
- 1cm piece fresh ginger, peeled but whole
- 1 tbsp butter
- 2 tbsp olive oil
- 1 tsp coriander seeds
- 2 red onions, finely sliced
- Juice of 1 lemon
- 1 large bunch fresh flatleaf parsley, roughly chopped
Method
- 1. Lightly toast the pistachios in a dry frying pan, until toasted. Set aside.
- 2. Halve the pomegranates along their equators and, holding the cut side over a bowl, beat the seeds out of them by bashing the skin with the end of a rolling pin. Set the seeds aside. They might let go of a lot of juice while they sit, which you should drain and drink – a cook’s treat and, incidentally, very good for your throat.
- 3. Pop the rice and water or stock into a pan and bring just to a simmer. Add the garlic and ginger, cover and cook the rice over a very low heat, stirring halfway, for about 15 minutes, until the rice is cooked and fluffy.
- 4. Meanwhile, heat the butter and oil in a large frying pan over a high heat. When the butter is fizzing, add the coriander seeds. As soon as they start to pop, add the onions and lemon juice. Stir-fry for about 10 minutes, until the onions colour and start to look sticky. Set aside.
- 5. Once the rice is cooked, remove and discard the garlic and ginger. Mix in the parsley, onions, pistachios and pomegranate seeds. Check the seasoning and serve.
Nutritional info
Per serving: 307kcals, 15.5g fat (3.1g saturated), 6.9g protein, 35.5g carbs, 7.2g sugar, 0.3g salt
Chef's tip
If you can't get pomegranates use 175g dried cranberries instead.