Jewel-Toned Sweet and Savory Basmati Rice Pilaf with Pomegranate

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!

I grew up with traditional holiday side dishes like mashed potatoes, stuffing, candied yams, and green bean casserole. They were ubiquitous at every holiday dinner, and I (more or less) enjoyed them all. These are the classics that, for me, harken back to my first holiday memories, so they’ll always feel special, but now I’m ready for a little bit of a change.

Or at the very least, I’m ready to incorporate a couple fresh new side dish ideas into the collection of classics. Are you with me?

Let’s start with this gem-hued beauty, which looks impressive but is actually pretty easy to make. My inspiration for this pilaf came from a couple different sources, the main one being Persian Jeweled Rice that Mike and I ate every chance we got while we were living in Kuwait. The traditional Persian rice dish is a labor of love and as such, can’t be rushed. Cooking the rice is a multi-step process; it gets par cooked and then rinsed, layered with other ingredients, and slow-cooked on the stovetop. My other source of inspiration was an Indian basmati rice pilaf (or pulao), fragrant with warm spices and beautifully yellow with turmeric or saffron. The dish I’m sharing with you is my melding of those two, along with a couple of my own personal touches; I’m happy to say, this dish doesn’t sacrifice flavor or beauty, and better yet, it manages to come together much quicker (because we are all busy enough this time of year, right?).

I admit, when I first started cooking rice, it was always a stressful thing, and it was a rare occurrence for me when a pot actually came out perfect. That’s not the case anymore; thanks to my Syrian mother-in-law’s tips, I’ve mastered the art of making rice. And you absolutely can too.

I give very detailed instructions in the recipe below, but there are just a couple key steps I want to highlight. The first is that basmati rice should be soaked and rinsed before cooking, which removes excess starch and yields fluffier rice, makes the rice less brittle so it’s less likely to break, helps the rice expand to its full length, and reduces the cooking time. Toasting the rice gives it a nutty aroma and adds another layer of flavor to the overall dish. Finally, I find that letting the rice sit covered for a bit once it’s done cooking helps ensure evenly cooked, fluffy rice. That is literally all there is to it!

If you’re thinking this rice must be overly sweet, let me assure you it has a very well-balanced flavor profile. There is natural sweetness coming from golden raisins, dried cranberries, and carrot; a pleasant sweet/tartness from fresh pomegranate arils; and savory flavor from onion, spices, and vegetable stock. I used Swanson® Vegetable Stock here, and I definitely recommend using stock in this recipe because it lends a richer, more savory flavor to the rice than water or even broth would. (Side Note: I used vegetable stock to keep this dish vegetarian, but chicken stock will also yield delicious results.)

This beautiful pilaf would be perfect alongside roast chicken, turkey, fish, or beef, or even with something as simple as broiled flank steak or seared chicken cutlets for a meal that’s as easy as it is festive. There is no need for holiday cooking to be stressful!