Persian Pilaf with Pomegranate Seeds and Almonds

Author: Recipes_kw
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Prep Time 45 mins
Total Time 45 mins
Course Side Dishes
Cuisine Middle Eastern
Servings 4 Servings


  • Stove


  • 2 cups brown rice Minute Rice
  • 2 cups water
  • 2 tbsp Earth Balance butter
  • 1/8 tsp cardamom ground
  • 1/2 tsp cinnamon ground
  • 1/4 tsp saffron threads
  • 1/2 tsp lemon zest grated
  • 2 tbsp scallions chopped
  • 1/2 cup almonds blanched, slivered
  • 1/4 cup pine nuts toasted
  • 1/2 cup golden raisins
  • 1/4 cup pomegranate seeds
  • 1/4 cup parsley roughly chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper fresh cracked


  • Place the water in a large saucepan over high heat and bring to a boil. Cook the rice according to the directions on the package.
  • In another saucepan add the butter, spices, and lemon zest and cook over medium heat until butter and spices are combined. Stir into the rice and continue to cook on very low heat for 10 minutes.
  • Remove from the heat, and gently stir in scallions, almonds, pine nuts and raisins. Season with salt and pepper, then turn the rice out onto a large serving tray. Sprinkle with pomegranate seeds and a scattering of parsley. Enjoy!

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