Pomegranate Rice
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Active: 20 min
Directions
- Cook 2 teaspoons each minced ginger and garlic in butter in a saucepan, 2 minutes. Add 1/2 teaspoon each cumin seeds and ground coriander and 2 strips lemon zest; toast 2 minutes. Stir in 1 1/4 cups basmati rice, 2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then cover and simmer 10 minutes. Uncover and cook 3 more minutes. Fluff with a fork, season with salt and let stand 5 minutes. Toss with 1/2 cup pomegranate seeds and 1/4 cup each chopped mint and pistachios.