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

Nutrition per serving

  • kcal 319
  • fat 8g
  • saturates 1g
  • carbs 57g
  • sugars 6g
  • fibre 4g
  • protein 8g
  • salt 0.31g


  • 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


  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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