Jewel-Toned Sweet and Savory Basmati Rice Pilaf with Pomegranate
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Yield: 6 to 8 servings
Jewel-Toned Sweet and Savory Basmati Rice Pilaf with Pomegranate is an impressive-looking side dish that’s easy to make and pairs well with just about anything!
  • 1½ cups (270 g) long grain basmati rice
  • ¼ cup (40 g) golden raisins (sultanas)
  • ¼ cup (30 g) dried cranberries
  • 2½ tablespoons clarified butter (ghee)
  • 3 tablespoons pine nuts or slivered almonds
  • 1 medium onion, chopped
  • 1 medium carrot, peeled and cut into matchsticks
  • ¾ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • 2½ cups (590 ml) Swanson® Vegetable Stock, simmering
  • 1 teaspoon fresh orange zest
  • 3 tablespoons pomegranate arils
  • 2 tablespoons chopped fresh flat-leaf parsley
  1. Soak the basmati rice in cool water for 15 to 20 minutes, changing the water once; rinse the rice in a fine mesh sieve under cool running water and drain well.
  2. Soak the raisins and cranberries in boiling water for 3 minutes; drain.
  3. Meanwhile, heat the clarified butter in a medium saucepan over medium heat; add the pine nuts or slivered almonds and cook until toasted, about 1 minute, stirring constantly. Use a slotted spoon to transfer the nuts to a small bowl and set aside.
  4. Add the onion and carrot to the butter in the saucepan that you cooked the nuts in, and cook until the vegetables are softened, but not browned, about 5 to 7 minutes, stirring occasionally. Once the rice is done soaking and is drained, stir it into the saucepan with the onion and carrot; turn the heat up to high and cook until the rice smells nutty, about 2 to 3 minutes, stirring occasionally.
  5. Stir in the salt, cinnamon, black pepper, cardamom, cumin, turmeric, and stock. Immediately put a lid on the saucepan, turn the heat down to very low, and cook 12 minutes (only open the lid if you need to add a splash more liquid).
  6. Turn the heat off and let the rice sit with the lid on for 10 to 15 minutes before fluffing with a fork. Once fluffed, stir in the orange zest.
  7. Transfer the rice to a serving platter and sprinkle on the toasted nuts, pomegranate arils, and parsley. Serve.
Recipe by An Edible Mosaic™ at