Jewelled Rice with Pomegranate
Jewelled Rice with Pomegranate is a celebration of colour and texture. There are many versions of this rice dish that is popular in Middle Eastern cultures, however, my version was created specifically to be loved by young ones. As most children prefer less spicy rice, I wanted to create a subtle version of the traditional Jewelled Rice I have cooked over the years but trust me, we all agree, this version is just as flavourful.
Helpful Tips
Rice
Make sure you use long grain rice, not medium or short grain as they will stick. The long grain rice remains fluffy and the grains do not stick together.
Do not lift the pot lid once the rice is steaming. The steam helps the rice cook and absorb the remaining liquid.
Allow the rice to cool down for 7-8 minutes with the pot lid off before combining in the remaining ingredients.
Hot Water
Make sure you have the kettle boiled when adding water to the sautéed rice. Do not add cold water or warm.
Cubed Feta
Do not crumble the feta into too small pieces as it will melt through the rice. You want to be able to see some small chunks.
Watch How to Make It
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.
Happy Creating,
Margaret
Jewelled Rice with Pomegranate
Serves 4 as a side dish
Cook 30 minutes
Ingredients:
1 cup long grain rice / basmati rice, rinse and drain
2 cups boiling water
2 tbs extra virgin olive oil
100g feta, crumbled
½ cup pomegranate seeds
¼ cup pistachios
¼ cup currants
¼ - ½ cup fresh mint leaves, finely chopped
Sea Salt and Pepper (generously add seasoning)
Instructions:
1. Place rice into pot with extra virgin olive oil and season with sea salt. Fry for 2 minutes stirring often and then add the boiling water. Stir through the currants and boil for approximately 6 minutes or until the steam holes form.
2. Once this happens, cover with a lid and then turn off heat. The steam will continue to cook the rice and absorb the remaining water. Do not lift the lid for 12 minutes. After 12 minutes, uncover and allow to cool a little and use a fork to fluffy the rice.
3. Pour into the rice the pomegranate seeds, pistachios, mint leaves, and feta and season. Gently combine.
4. Pour into a serving bowl. If needed add more crumbled feta and mint leaves to garnish.
