Spiced Walnut and Pomegranate Pilaf

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fragrant basmati rice cooked with warm spices, toasted walnuts, and jewel-like pomegranate seeds for a festive and colorful side dish. This Middle Eastern Christmas recipe (vegetarian), ready in about 30 minutes, pairs basmati rice, water, and olive oil for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 10 min Cook: 20 min Serves 4 Middle Eastern cuisine 320 cal/serving

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Ingredients

1 1/2 cups basmati rice
3 cups water
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
3/4 cup walnuts, chopped
3/4 cup pomegranate seeds
1 teaspoon salt
2 tablespoons fresh parsley, chopped

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Instructions

Step 1: Rinse 1 1/2 cups basmati rice under cold water until water runs clear. Drain well.
Step 2: Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent.
Step 3: Stir in 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, and 1/2 teaspoon ground coriander, cooking for 1 minute until fragrant.
Step 4: Add the rinsed rice and 3 cups water, along with 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water absorbed.
Step 5: While rice cooks, toast 3/4 cup chopped walnuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
Step 6: Once rice is done, fluff with a fork and gently fold in toasted walnuts, 3/4 cup pomegranate seeds, and 2 tablespoons chopped fresh parsley.
Step 7: Serve warm as a vibrant accompaniment to holiday meats or vegetarian mains.