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 developed and reviewed.

Fragrant basmati rice cooked with warm spices, toasted walnuts, and jewel-like pomegranate seeds for a festive and colorful side dish. This Middle Eastern-inspired Christmas recipe (vegetarian), ready in about 30 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 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 "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.

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.