Herbed Rice with Dates and Pomegranate

Photo: Marcus Nilsson
Prep Time:
15 mins
Total Time:
45 mins

This side dish is simple to prepare but tastes far from plain—making it a great choice for accompanying a holiday roast like lamb or beef. Fragrant ginger, dill, and dates add aroma and texture to simple white rice, while a generous sprinkling of ruby red pomegranate seeds and delicate pistachios add festive flair and a burst of fresh acidity to the finished rice.


  • 1 cup basmati rice

  • Kosher salt

  • 1 ¼ -inch-thick slice peeled fresh ginger

  • ½ cup finely chopped fresh dill

  • cup pomegranate seeds (from ½ pomegranate)

  • cup pistachios, lightly toasted and coarsely chopped

  • 6 large soft dates, such as medjool or zahidi, pitted and coarsely chopped

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh lemon juice


  1. Bring rice, 1/4 teaspoon salt, ginger, and 1 1/2 cups water to a boil in a small saucepan. Cover, reduce heat to a simmer, and cook until all of water is absorbed, 16 to 17 minutes. Remove from heat. Let stand, covered, 10 minutes. Fluff rice with a fork and remove and discard ginger.

  2. Transfer rice to a large bowl; let cool 5 minutes. Stir in dill, pomegranate seeds, pistachios, dates, oil, and lemon juice. Season with salt and serve.

Cook's Notes

This recipe can easily be doubled if preparing for a crowd.

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