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-inspired Hanukkah recipe (vegetarian), ready in about 50 minutes, pairs basmati rice, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, finely chopped yellow onion
• 2, minced garlic cloves
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp salt
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 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.