Pom Pilaf

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.

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