2 tablespoons olive oil, 1 onion, finely chopped, 1 cup long-grain rice, 2 ¼ cups hot vegetable broth, 4 saffron threads, 1 pinch ground allspice, 3 tablespoons unsalted shelled pistachios, 1 tablespoon butter, 1 large pomegranate, peeled and seeds separated, salt and freshly ground black pepper
Instructions
Sauté onion in oil over medium heat until translucent. Stir in rice and toast for 2 to 3 minutes until aromatic. Pour in hot vegetable broth, bring to a boil, then add saffron and allspice. Lower the heat, cover, and simmer for about 20 minutes until the rice is tender and liquid is absorbed. Separately, toast pistachios in a skillet over medium heat for 5 to 10 minutes until golden; set aside. Fold butter into the finished rice, then remove from heat to stir in the toasted pistachios and pomegranate seeds. Fluff with a fork and season with salt and pepper.
Nutrition
Total Fat 13g 17%, Saturated Fat 3g 16%, Cholesterol 8mg 3%, Sodium 351mg 15%, Total Carbohydrate 59g 21%, Dietary Fiber 3g 11%, Total Sugars 16g, Protein 7g, Vitamin C 9mg 44%, Calcium 49mg 4%, Iron 3mg 16%, Potassium 385mg 8%
