Best 10 Pomegranate Pilaf Recipes

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Embark on a culinary journey to the heart of the Middle East with our enticing Pomegranate Pilaf recipe – a delectable symphony of flavors and textures that will tantalize your taste buds. This vibrant dish showcases the perfect harmony between fluffy, aromatic rice, tangy pomegranate arils, and a medley of savory spices.

Adorned with a vibrant crown of pomegranate seeds, this pilaf is a feast for the eyes as much as it is for the palate. The nutty sweetness of the pomegranate arils dances playfully on the tongue, providing a refreshing contrast to the savory embrace of the rice. Every bite is a harmonious blend of textures, from the tender grains of rice to the crisp pop of the pomegranate seeds.

Check out the recipes below so you can choose the best recipe for yourself!

BARLEY AND WILD RICE PILAF WITH POMEGRANATE SEEDS



Barley and Wild Rice Pilaf with Pomegranate Seeds image

This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings, 3/4 cup each

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups reduced-sodium chicken broth or vegetable broth
1/3 cup pine nuts
1 cup pomegranate seeds (1 large fruit; see Tip)
2 teaspoons freshly grated lemon zest
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
  • Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
  • Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

LAMB CHOPS WITH POMEGRANATE SAUCE AND SAFFRON PILAF



Lamb Chops with Pomegranate Sauce and Saffron Pilaf image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons butter
1/4 cup orzo pasta
1 cup white rice
2 pinches saffron threads
1 3/4 cups chicken stock
1 to 2 large pomegranates or 1 cup store-bought pomegranate juice
1/2 cup red wine
2 tablespoons Worcestershire sauce
6 peppercorns
3 whole cloves
1 fresh bay leaf
1 1/2 tablespoons cornstarch
12 rib lamb chops
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 large garlic cloves, chopped
1 pound farm spinach (available in bundles rather than bags in produce section), washed and dried
Freshly grated nutmeg

Steps:

  • Preheat the broiler and arrange the oven rack 8 inches from the broiler.
  • Heat a large sauce pot over medium heat. Add the butter and let it melt, then add the orzo and stir. Toast the pasta until golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads and stir in the stock. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot with a tight-fitting lid. Cook the rice until tender, about 15 to 18 minutes.
  • Meanwhile, roll the pomegranate on the counter while applying pressure for a minute. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced. Stir in the wine, Worcestershire, peppercorns, cloves, and bay leaf. Bring to a boil, lower the heat to a simmer and reduce the liquid by half, about 6 minutes. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture into the sauce. Cook until thickened, about 1 minute. Remove and discard the peppercorns, whole cloves and the bay leaf.
  • Arrange the chops on a broiler pan and season with salt and pepper, to taste. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
  • When the chops go into the broiler, heat the extra-virgin olive oil in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then add the spinach and let it wilt. Season with salt, pepper, and nutmeg, to taste.
  • Arrange 3 chops on each serving plate. Drizzle with pomegranate sauce, and serve the saffron pilaf and wilted spinach alongside.

POMEGRANATE QUINOA PILAF



Pomegranate Quinoa Pilaf image

Provided by Kelsey Nixon

Time 45m

Yield 4-6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1/2 medium onion, diced
1 cup quinoa
2 cups low-sodium chicken broth
1/2 cup pomegranate seeds
1/2 cup diagonally sliced scallions
1 tablespoon chopped fresh flat-leaf parsley
Juice of 1/2 lemon
1 teaspoon fresh lemon zest
1 teaspoon sugar
Salt and freshly ground black pepper
1/2 cup slivered almonds, toasted

Steps:

  • Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.
  • In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar. Add the quinoa and season with salt, and pepper to taste. Garnish with toasted, slivered almonds.
  • Serves: 6; Calories: 248; Total Fat: 12.5 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 27 grams; Sugar: 4 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 109 milligrams

QUINOA PILAF WITH CHICK PEAS, POMEGRANATE, AND SPICES



Quinoa Pilaf with Chick Peas, Pomegranate, and Spices image

Two superfoods in one dish! Pomegranate juice is considered by many nutritionists to be a superfood, with powerful antioxidant properties and cancer-fighting benefits. This quinoa pilaf is based on a Turkish pilaf that is traditionally made with rice or bulgur.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 6

Number Of Ingredients 11

1 teaspoon cumin seeds
3/4 teaspoon coriander seeds
2 tablespoons extra virgin olive oil
1/2 medium onion, chopped
1/2 teaspoon salt
2 garlic cloves, minced
1 cup quinoa, cooked (4 cups cooked quinoa)
1 cup cooked chick peas (canned are fine), rinsed
1/4 cup pomegranate seeds
1 cup thickened yogurt
1 small garlic clove, pureed (optional)

Steps:

  • Heat a large, heavy frying pan over medium-high heat and add the cumin seeds and coriander seeds. Toast in the pan, stirring or shaking the pan, until they begin to smell fragrant, and transfer to a spice mill. Allow to cool for a few minutes, then pulse to crush or coarsely grind. Set aside.
  • Return the frying pan to medium heat and add 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and salt, stir together for about half a minute, and stir in the cumin seeds, and coriander seeds. Add the remaining olive oil and stir in the quinoa, chick peas, and 3 tablespoons of the pomegranate seeds. Stir over medium heat to heat through, several minutes. Taste and adjust salt. Transfer to a platter or wide bowl and decorate with the remaining pomegranate seeds. You can also mold the pilaf into 1/2-cup ramekins or timbales and unmold onto the plate, then decorate with pomegranate seeds.
  • Stir the garlic into the thickened yogurt. Serve the pilaf topped with the yogurt.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 283 milligrams, Sugar 5 grams

PISTACHIO-POMEGRANATE PILAF



Pistachio-Pomegranate Pilaf image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Makes 11 cups

Number Of Ingredients 15

4 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
10 shallots, thinly sliced (about 2 3/4 cups)
1 1/2 cups wild rice, rinsed
4 cups homemade or low-sodium store-bought chicken stock, or water
Coarse salt
1 cup basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear
1 3/4 cups water
3 tablespoons sherry vinegar
1 tablespoon toasted-sesame oil
Freshly ground pepper, to taste
1 3/4 cups pomegranate seeds(from about 2 pomegranates)
1 cup shelled pistachios, coarsely chopped
1 cup chopped fresh cilantro
1 cup chopped fresh flat-leaf parsley

Steps:

  • Heat butter and 1 tablespoon olive oil in a pot over medium heat. Add shallots, and cook, stirring frequently, until golden, 12 to 14 minutes. Transfer shallots to a bowl. Add wild rice to pot, and stir for 1 minute. Add stock and 1/2 teaspoon salt. Bring to a boil, and stir again. Cover, reduce heat, and gently simmer until grains burst, about 40 minutes. Uncover, and cook until liquid has been almost completely absorbed, about 15 minutes more. Spread on a baking sheet to prevent rice from overcooking.
  • Meanwhile, in a separate pot, heat 1 tablespoon olive oil over medium heat. Add basmati rice, and stir for 1 minute. Stir in the water and 1/2 teaspoon salt, and bring to a boil. Cover, reduce heat, and gently simmer for 10 minutes (do not uncover). Remove from heat, and let stand, covered, for 3 minutes. Spread on a baking sheet to prevent rice from overcooking.
  • Whisk vinegar, sesame oil, remaining 3 tablespoons olive oil, and salt and pepper to taste in a large bowl. Stirring constantly, gradually add wild and basmati rice. Add shallots, pomegranate seeds, pistachios, and herbs. Season with salt and pepper. Serve immediately.

POMEGRANATE PILAF



Pomegranate Pilaf image

The classic rice dish is studded with pistachios, red onion, and dried apricots; jewel-toned pomegranate seeds add color and crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Serves 4 to 6

Number Of Ingredients 9

2 tablespoons unsalted butter
1 small red onion, cut into 1/4-inch pieces
1 cup basmati or jasmine rice
1 1/2 cups homemade or low-sodium canned chicken stock
1/2 cup chopped dried apricots
1/2 cup chopped unsalted pistachios or almonds
1/2 cup pomegranate seeds (about 1/2 pomegranate)
1 tablespoon chopped fresh thyme leaves
Coarse salt and freshly ground pepper

Steps:

  • 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, pomegranate seeds, and thyme. Season with salt and pepper, and serve immediately.

QUINOA PILAF WITH BUTTERNUT SQUASH & POMEGRANATE



QUINOA PILAF WITH BUTTERNUT SQUASH & POMEGRANATE image

Categories     Apple

Number Of Ingredients 14

2 cup water
1 cup quinoa, uncooked
1 TBS extra-virgin olive oil
1 small butternut squash, peeled, seeded & cut into 1-inch chunks
1/2 cup onion, chopped
2 garlic cloves, diced
1/4 tsp salt
1/8 tsp black pepper, ground
2 tsp thyme, fresh
1 cup vegetable stock
3 TBS pomegranate syrup
1 TBS lemon juice
1/2 cup pomegranate arils
1/3 cup pistachios, shelled & chopped

Steps:

  • In a small pot, bring to boil: 2 cup water Stir in: 1 cup quinoa , uncooked Return to boil, then cover pot and reduce heat to simmer. Continue simmering until quinoa is cooked, approximately 12-15 minutes. In the meantime, heat a non-stick skillet over medium-high heat and add: 1 TBS extra-virgin olive oil When oil is hot, add: 1 small butternut squash , peeled, seeded & cut into 1-inch chunks 1/2 cup onion , chopped Sauté vegetables until they start to brown, then reduce heat to medium, approximately 10 minutes. Add to the vegetables: 2 garlic cloves , diced 1/4 tsp salt 1/8 tsp black pepper, ground 1 tsp thyme, fresh Mix in: 1 cup vegetable stock 3 TBS pomegranate syrup 1 TBS lemon juice Bring to a a boil and cook for 5 minutes, until squash is fork tender and liquid is reduced. Remove from heat. When quinoa is done, fluff with a fork and pour into a large mixing bowl. Gently mix in the squash mixture with the quinoa. Stir in: 1/2 cup pomegranate arils 1/3 cup pistachios , shelled & chopped 1 tsp thyme, fresh Adjust seasoning to taste and serve hot.

PISTACHIO-POMEGRANATE PILAF



PISTACHIO-POMEGRANATE PILAF image

Yield 10-12 people

Number Of Ingredients 15

4 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
10 shallots, thinly sliced (about 2 3/4 cups)
1 1/2 cups wild rice, rinsed
4 cups homemade or low-sodium store-bought chicken stock, or water
Coarse salt
1 cup basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear
1 3/4 cups water
3 tablespoons sherry vinegar
1 tablespoon toasted-sesame oil
Freshly ground pepper, to taste
1 3/4 cups pomegranate seeds(from about 2 pomegranates)
1 cup shelled pistachios, coarsely chopped
1 cup chopped fresh cilantro
1 cup chopped fresh flat-leaf parsley

Steps:

  • 1. Heat butter and 1 tablespoon olive oil in a pot over medium heat. Add shallots, and cook, stirring frequently, until golden, 12 to 14 minutes. Transfer shallots to a bowl. Add wild rice to pot, and stir for 1 minute. Add stock and 1/2 teaspoon salt. Bring to a boil, and stir again. Cover, reduce heat, and gently simmer until grains burst, about 40 minutes. Uncover, and cook until liquid has been almost completely absorbed, about 15 minutes more. Spread on a baking sheet to prevent rice from overcooking. 2. Meanwhile, in a separate pot, heat 1 tablespoon olive oil over medium heat. Add basmati rice, and stir for 1 minute. Stir in the water and 1/2 teaspoon salt, and bring to a boil. Cover, reduce heat, and gently simmer for 10 minutes (do not uncover). Remove from heat, and let stand, covered, for 3 minutes. Spread on a baking sheet to prevent rice from overcooking. 3. Whisk vinegar, sesame oil, remaining 3 tablespoons olive oil, and salt and pepper to taste in a large bowl. Stirring constantly, gradually add wild and basmati rice. Add shallots, pomegranate seeds, pistachios, and herbs. Season with salt and pepper. Serve immediately.

QUINOA PILAF WITH CHICK PEAS, POMEGRANATE AND SPICES



QUINOA PILAF WITH CHICK PEAS, POMEGRANATE AND SPICES image

Categories     Side     Steam     Healthy

Yield 6

Number Of Ingredients 12

1 teaspoon cumin seeds
3/4 teaspoon coriander seeds
2 tablespoons extra virgin olive oil
1/2 medium onion, chopped
1/2 teaspoon salt
2 garlic cloves, minced
1 cup quinoa, cooked (4 cups cooked quinoa)
1 cup cooked chick peas (canned are fine), rinsed
1/4 cup pomegranate seeds
For garnish (optional):
1 cup thickened yogurt
1 small garlic clove, pureed (optional)

Steps:

  • 1. Heat a large, heavy frying pan over medium-high heat and add the cumin seeds and coriander seeds. Toast in the pan, stirring or shaking the pan, until they begin to smell fragrant, and transfer to a spice mill. Allow to cool for a few minutes, then pulse to crush or coarsely grind. Set aside. 2. Return the frying pan to medium heat and add 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and salt, stir together for about half a minute, and stir in the cumin seeds, and coriander seeds. Add the remaining olive oil and stir in the quinoa, chick peas, and 3 tablespoons of the pomegranate seeds. Stir over medium heat to heat through, several minutes. Taste and adjust salt. Transfer to a platter or wide bowl and decorate with the remaining pomegranate seeds. You can also mold the pilaf into 1/2-cup ramekins or timbales and unmold onto the plate, then decorate with pomegranate seeds. 3. Stir the garlic into the thickened yogurt. Serve the pilaf topped with the yogurt. Yield: Serves 6 Variation: Some people like to drizzle a few drops of lemon juice over the top of this pilaf. Advance preparation: This can be made a day ahead and reheated.

POMEGRANATE-GLAZED CHICKEN BREAST WITH BASMATI PILAF



Pomegranate-Glazed Chicken Breast with Basmati Pilaf image

Chicken and rice never looked so dazzling. Pomegranate seeds, tossed with basmati rice, are exceptionally high in antioxidants; juice adds sweet tartness to the chicken's glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 15

1 cup brown basmati rice, rinsed
2 cups low-sodium store-bought chicken stock
1 bay leaf
Freshly ground pepper
1 teaspoon minced garlic
1 tablespoon fresh lemon juice
3 pomegranates
1 tablespoon plus 2 teaspoons extra-virgin olive oil
3/4 teaspoon coarse salt
2 bone-in, skinless chicken breast halves (about 13 ounces each)
1 cup finely chopped onion
1/4 teaspoon ground cumin
1/4 cup coarsely chopped walnuts (about 1/2 ounce)
1 large scallion, white and pale-green parts only, thinly sliced (about 1/4 cup)
1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish

Steps:

  • Combine rice, stock, and bay leaf in a medium, heavy saucepan; season with 1/8 teaspoon pepper. Bring to a boil. Cover; reduce heat, and simmer until rice is tender, about 45 minutes. Drain rice; discard bay leaf. Let cool completely.
  • Preheat oven to 450 degrees. Put garlic and lemon juice into a small heatproof bowl; set aside. Cut pomegranates in half. Remove seeds from two halves; set aside 3/4 cup seeds (reserve any remaining seeds for another use). Extract juice from remaining four halves with a citrus juicer or reamer. Strain into a small saucepan. (You should have about 1 cup juice.)
  • Cook pomegranate juice over medium heat until syrupy and reduced to 1/4 cup, about 10 minutes. Stir into lemon juice and garlic; let glaze cool completely.
  • Brush 2 teaspoons oil over bottom of a 13-by-9-inch baking dish. Season both sides of chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put chicken, bone side down, into prepared dish; brush all over with glaze. Roast, brushing with glaze every 8 to 10 minutes and adding 1/4 cup water each time, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 30 to 35 minutes.
  • Brush chicken with pan glaze. Tent dish with foil; let chicken rest 10 minutes.
  • Heat remaining tablespoon oil in a large nonstick skillet. Add onion, and cook, stirring occasionally, until tender and translucent, about 6 minutes. Stir in cumin, and cook 1 minute. Add rice; cook, stirring occasionally, until heated through, about 5 minutes. Stir in nuts, scallion, cilantro, pomegranate seeds, and remaining 1/4 teaspoon salt. Remove from heat. Divide rice mixture among 4 plates. Remove chicken from bone, and cut on the diagonal into 1/2-inch-thick slices. Arrange over rice, dividing evenly. Garnish with cilantro sprigs.

Nutrition Facts : Calories 484 g, Cholesterol 86 g, Fiber 4 g, Protein 40 g, SaturatedFat 2 g, Sodium 630 g

Tips:

  • Use high-quality ingredients for the best flavor. Look for plump, juicy pomegranates and fragrant basmati rice.
  • Rinse the rice thoroughly before cooking to remove excess starch and prevent clumping.
  • Toast the rice in a little oil or butter before adding the liquid to enhance its flavor.
  • Use a flavorful broth or stock to cook the rice. Vegetable broth, chicken broth, or lamb broth are all good options.
  • Add the pomegranate seeds and nuts towards the end of the cooking time so that they don't overcook and lose their crunch.
  • Garnish the pilaf with fresh herbs, such as mint or cilantro, before serving.

Conclusion:

Pomegranate pilaf is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for a special occasion or a weeknight meal. With its vibrant colors and unique flavor, pomegranate pilaf is sure to impress your friends and family.

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