Middle Eastern Rice Pilaf with Pomegranate

Name: Middle Eastern Rice Pilaf with Pomegranate
Total time: 45
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 1 cup long-grain rice; 2.25 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

Recipe by Afiyet_olson from allrecipes.com

Dinner,Side Dish 45 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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1 onion, finely chopped
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1 cup long-grain rice
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2.25 cups hot vegetable broth
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4 saffron threads

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1 pinch ground allspice
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3 tablespoons unsalted shelled pistachios
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1 tablespoon butter
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1 large pomegranate, peeled and seeds separated
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salt and freshly ground black pepper

Instructions

Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice; reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
Meanwhile, toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
Stir butter into cooked rice. Remove from the heat and mix in pistachios and pomegranate seeds. Fluff with a fork and season with salt and pepper.