I love this pilaf around Christmas time when the pomegranates are fresh and their bright colour looks so festive on the table. I always get asked for this recipe when I take it to dinner parties.
2 Tbsp. unsalted butter or mildly flavoured oil
1 small red onion, cut into ¼ inch pieces
1 cup basmati or jasmine rice
1 ½ cups homemade or low-sodium canned chicken stock, if gluten free diet, make sure to use gluten free broth
½ cup dried apricots
½ cup chopped unsalted pistachios or almonds
½ cup pomegranate seeds (about ½ pomegranate)
1 Tbsp. chopped fresh thyme leaves or dried thyme
Coarse salt and freshly ground pepper
Melt butter in a medium saucepan over medium-low heat. Add onion, and cook until softened, about 4 minutes. Add rice: cook, stirring 1 minute to coat. Add chicken stock: bring to a boil. Cover and reduce heat to low. Cook until rice has absorbed all liquid, 15 to 20 minutes. Remove from heat, and fluff with a fork. Stir in apricots, nuts, pomegranates seeds, and thyme. Season with salt and pepper and serve immediately.