Holiday Pomegranate Walnut Arils Rice

Name: Holiday Pomegranate Walnut Arils Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (400 g) basmati rice, rinsed and drained; 3 tbsp (45 g) unsalted butter; 2 medium (80 g) shallots, minced; 3½ cups (840 ml) low-sodium chicken or vegetable broth; ¾ tsp (4 g) kosher salt; ½ tsp (1½ g) ground cinnamon; ¼ tsp (½ g) ground allspice; ¼ tsp (½ g) freshly ground black pepper; ¾ cup (90 g) walnuts, lightly toasted, chopped into small pieces; 1 cup (180 g) fresh pomegranate arils; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional); 3 tbsp (10 g) fresh mint leaves, roughly torn (optional)

From the MyKitchenBank Kitchen

A jewel-toned stovetop pilaf studded with tart pomegranate arils, toasted walnuts, and warm spices. Basmati rice is bloomed in butter and shallots, then simmered in broth with cinnamon and allspice, topped with fresh pomegranate and herbs just before serving. A show-stopping side dish for festive tables.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 6 servings (about 4 cups)

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Steps

Before you start

Measure the rice and rinse it under cold water until the water runs clear, then drain thoroughly
Have the broth warmed in a separate pot or kettle so it simmers rather than cools the rice
Toast the walnuts lightly in a dry skillet over medium heat for 2–3 minutes, then chop and set aside
Have all ingredients measured and prepped before you begin cooking

1
Bloom the rice
- Melt the butter in a 10-inch (25 cm) heavy-bottomed saucepan over medium heat.
- Add the minced shallots and cook, stirring frequently, for 2–3 minutes until softened and fragrant but not brown.
- Add the rinsed basmati rice and stir constantly for 2 minutes, coating each grain with butter.
- You will hear a faint, pleasant toasting sound.
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Ready when: Rice is translucent at the edges and smells toasted
Tip: Do not skip this step—it seals the rice grain's surface, preventing mushiness.
2
Add broth and spices
- Pour the warm broth into the pan along with the kosher salt, cinnamon, allspice, and black pepper.
- Stir once to combine.
- Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover tightly with a lid, and simmer undisturbed for 17–18 minutes.
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Ready when: Liquid is completely absorbed and rice is tender
Tip: Keep the lid on throughout—steam is essential for even cooking. Do not stir or peek.
3
Rest the pilaf
- Remove the pan from heat and let it sit, covered, for 10 minutes.
- This allows the rice to relax and the flavors to meld.
4
Fluff and finish
- Uncover the pan and gently fluff the rice with a wooden spoon, breaking up any clumps.
- Fold in most of the chopped walnuts (reserve some for garnish), about three-quarters of the pomegranate arils, and the parsley and mint if using.
- Taste and adjust the salt if needed.
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Ready when: Rice is fluffy, and garnishes are evenly distributed
Tip: Fold gently to avoid breaking the delicate rice grains. Save the brightest arils for the top.
5
Serve
- Transfer the pilaf to a serving bowl or platter.
- Scatter the reserved walnuts and the remaining pomegranate arils over the top for a festive presentation.
- Serve warm.
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Ready when: Pilaf is plated and garnished
Tip: Add the pomegranate arils as close to serving as possible so they stay fresh and tart.

Good to know

Tips

Pomegranate arils are best when added just before serving—they will start to release their juice if left sitting in the warm rice too long, which muddies the visual appeal (though the flavor remains excellent).
Toast the walnuts in a dry skillet for 2–3 minutes just before starting the recipe so they are still warm and fragrant when added to the pilaf.
For a brighter, more herbaceous pilaf, add a pinch of ground coriander (about 1/8 teaspoon) along with the cinnamon and allspice.
Serve warm or at room temperature. The pilaf holds its texture well for up to 2 hours at room temperature, making it ideal for a buffet.

Make ahead

You can prepare the rice up to 4 hours ahead. After fluffing, transfer it to a shallow, airtight container and refrigerate. To reheat, place in a covered saucepan with 2–3 tablespoons of broth over medium-low heat for 3–4 minutes, stirring occasionally until warmed through. Add the pomegranate arils and fresh herbs just before serving.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently in a covered pot with a splash of broth over medium-low heat for 3–4 minutes. Freezing is not recommended due to the texture of the arils and fresh herbs, though the cooked rice alone can be frozen for up to 2 months.

Substitutions

basmati rice → Long-grain white rice or jasmine rice. Use the same amount. The cooking time may be slightly shorter; check for tenderness at 16 minutes.
fresh pomegranate arils → Dried cranberries or tart dried cherries, plumped in warm water for 5 minutes. Use 0.5 cup (65 g). They won't provide the same juicy burst, but offer tartness and color.
walnuts, lightly toasted → Sliced or slivered almonds, lightly toasted. Use the same amount. Almonds add a lighter, more delicate nuttiness.
low-sodium chicken or vegetable broth → Vegetable broth or unsalted water. Use the same amount. Water will yield a milder flavor; vegetable broth preserves richness.