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Zesty pomegranate rice

This fragrant dish adds an exotic flavour to plain rice, delicious served with chicken kebabs

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 319
  • Carbohydrates 57
  • Saturated Fat 1
  • Sugar 6
  • Protein 8
  • Fat 8
  • Fibre 4
  • Salt 0.31

Nutrition per serving

  • Calories 319
  • Carbohydrates 57
  • Saturated Fat 1
  • Sugar 6
  • Protein 8
  • Fat 8
  • Fibre 4
  • Salt 0.31

Ingredients

  • 500ml vegetable stock
  • 250g basmati rice
  • 100g or 120g tub pomegranate seeds
  • 1 tsp coriander seeds, crushed
  • 1 tsp ground cumin
  • 50g toasted flaked almonds
  • zest 1 orange

Method

  1. Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.

  2. Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.

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