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POMEGRANATE JEWELLED RICE

pomegranate-jewelled-rice

Ingredients

  • 100g barberries
  • 100g cashews, unsalted roasted
  • 100g slivered almond
  • 100g raw pistachio kernel
  • 100g pumpkin seed kernels
  • 100g sunflower seed kernels
  • 100g dried apricots, thinly sliced
  • 1 tbs yallateef
  • 1 tsp zhug
  • 2 tbs pomegranate molasses
  • 2 tbs rice bran oil
  • 2 cups basmati rice, rinsed
  • 1 pinch saffron threads
  • 1 tsp sea salt
  • 100g fresh pomegranate seeds (seasonal; more barberries can be used when these are not available)

Foodie Facts

Pistachios are high in fibre, iron and folate to keep you functioning at your peak.

Method

Warm the oil in a large saucepan; add the nuts and the dried fruit, and stir until the nuts begin to colour.

Add the yallateef, pomegranate molasses and zhug, stir.

Add the rice and mix well.

Add 4 cups boiling water, salt and saffron threads, stir.

Simmer for 5 minutes and then remove from the heat.

Cover until all the liquid is absorbed (about 20 minutes).

Transfer to a serving plate or bowl.

Garnish with fresh pomegranate seeds.

Serve on its own, with yoghurt or to accompany a meat dish.

Thank you to marvellousMarwa Makool for this amazing recipe

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