Roasted Pomegranate and Herb Pilaf with Toasted Almonds

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A fragrant rice pilaf studded with jewel-like pomegranate seeds, fresh herbs, and crunchy toasted almonds, inspired by the harvest celebration of the Feast of Tabernacles. This Middle Eastern Hanukkah recipe (vegetarian), ready in about 50 minutes, pairs basmati rice, water, and olive oil for a weeknight-friendly dinner. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups basmati rice
• 3 cups water
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp salt
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3/4 cup pomegranate seeds
• 1/3 cup sliced almonds
• 1 tbsp lemon juice

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Instructions

1. Step 1: Rinse 1 1/2 cups basmati rice under cold water until the water runs clear, then soak in cold water for 20 minutes. Drain well.
2. Step 2: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 small finely chopped yellow onion and 2 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
3. Step 3: Stir in 1/2 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp salt; cook for 30 seconds until spices bloom.
4. Step 4: Add the drained rice to the saucepan, stirring to coat the grains with the oil and spices. Pour in 3 cups water, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water absorbed.
5. Step 5: While rice cooks, toast 1/3 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Remove from heat.
6. Step 6: Fluff the cooked rice with a fork, then gently fold in 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, 3/4 cup pomegranate seeds, 1 tbsp fresh lemon juice, and the toasted almonds.
7. Step 7: Serve warm or at room temperature as a festive side dish.