Pomegranate Pistachio Pilaf Food

MIDDLE EASTERN RICE PILAF WITH POMEGRANATE

Steps:

• Heat oil in a saucepan over medium heat and cook onion until soft and translucent. 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 heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
• 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 the cooked rice. Remove from heat and mix in pistachios and pomegranate seeds. Fluff with fork and season with salt and pepper.

PISTACHIO-POMEGRANATE PILAF

Steps:

• Heat butter and 1 tablespoon olive oil in a pot over medium heat. Add shallots, and cook, stirring frequently, until golden, 12 to 14 minutes. Transfer shallots to a bowl. Add wild rice to pot, and stir for 1 minute. Add stock and 1/2 teaspoon salt. Bring to a boil, and stir again. Cover, reduce heat, and gently simmer until grains burst, about 40 minutes. Uncover, and cook until liquid has been almost completely absorbed, about 15 minutes more. Spread on a baking sheet to prevent rice from overcooking.
• Meanwhile, in a separate pot, heat 1 tablespoon olive oil over medium heat. Add basmati rice, and stir for 1 minute. Stir in the water and 1/2 teaspoon salt, and bring to a boil. Cover, reduce heat, and gently simmer for 10 minutes (do not uncover). Remove from heat, and let stand, covered, for 3 minutes. Spread on a baking sheet to prevent rice from overcooking.
• Whisk vinegar, sesame oil, remaining 3 tablespoons olive oil, and salt and pepper to taste in a large bowl. Stirring constantly, gradually add wild and basmati rice. Add shallots, pomegranate seeds, pistachios, and herbs. Season with salt and pepper. Serve immediately.

HERB SALAD WITH POMEGRANATE & PISTACHIOS

Steps:

• Mix the juice, vinegar and honey with seasoning. Tip rest of the ingredients into a large mixing bowl, drizzle over the dressing and gently toss to serve.

PISTACHIO POMEGRANATE PILAF

Steps:

• Heat butter and 1 tablespoons olive oil in a pot over medium heat. Add shallots, and cook stirring frequently, until golden, 12-14 minutes. Transfer shallots to a bowl.
• Add wild rice to pot, and stir for 1 minute. Add stock and 1/2 teaspoons salt. Bring to a boil, and stir again. Cover and reduce heat , and gently simmer until grains burst, about 40 minutes. Uncover, and cook until liquid has been almost completely abosrbed, about 15 minutes more. Spread on a baking sheet to prevent rice from overcooking.,.
• Meanwhile in a separate saucepan, heat 1 tablespoons olive oil over medium heat. Add basmati rice, and stir for 1 minute. Stir in the water and 1/2 teaspoons salt, and bring to a boil. Cover, reduce heat, and gently simmer for 10 minutes (do not cover). Remove from heat, and let stand, covered for 3 minutes. Spread on baking sheet to prevent rice from overcooking.
• Whisk vinegar, sesame oil, remaining 3 tablespoons olive oil, salt and pepper to taste in a large bowl. Stirring constantly, gradually add wild and basmati rice. Add shallots, pomegranate seeds, pistachios, and herbs. Season with salt and pepper.
• Serve immediately.
• So Delicious!

CRISPY ZA'ATAR CHICKEN PILAF WITH POMEGRANATE

Steps:

• Toss together the chicken thighs oil, 1 tsp salt, garlic and lemon juice in a large bowl. Cover and chill for at least 1 hr, or up to 12 hrs.
• Heat the oven to 180C/160C fan/gas 4, and heat a frying pan over a high heat. Fry the chicken, skin-side down, for 5-7 mins, or until golden and crisp. Transfer to a baking tray and sprinkle with the za'atar, then roast for 10 mins.
• For the rice, heat the oil and butter in a large, shallow casserole or frying pan over a low-medium heat. Fry the onions with a pinch of salt for 15 mins until caramelised and sticky. Stir in the rice, stock, pistachios and chilli flakes. Season. Arrange the roasted chicken thighs on top of the rice, and pour over any roasting juices from the tray. Cook in the oven for 45 mins, or until the rice is tender. Remove from the oven, cover and rest for 5 mins.
• Scatter the chicken pilaf with the pomegranate seeds and parsley, then serve in shallow bowls.