- 2 cups basmati rice
- 2 cups pomegranate juice
- 1 cup water
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 4 pomegranate tea bags
- 1/4 cup dehydrated pomegranate arils
- 1/2 cup dehydrated cranberries (Craisins)
- 2 tablespoons honey
- Additional pomegranate arils for garnish
Pomegranate Pilaf is filled with flavor from pomegranate tea, juice and dehydrated arils. This succulent rice makes a perfect seasonal Rosh Hashanah side dish.
Place the basmati rice, water, salt, black pepper, and canola oil in a large pot. Cut open the tea bags and add the contents to the pot. Stir to blend. Cover the pot with a tight fitting lid and bring to a boil over high heat. Reduce the heat to low and simmer for 15-20 minutes until all the liquid is absorbed. Allow the rice to rest for 15 minutes. Add the pomegranate arils, dried cranberries and honey to the rice. Toss until completely blended. Serve garnished with fresh pomegranate arils. Can be served hot or cold
If you don't have dehydrated pomegranate arils, you can substitute and additional 1/4 cup of dried cranberries.