Herbed Rice with Dates and Pomegranate

Name: Herbed Rice with Dates and Pomegranate
Prep time: 15 min
Total time: 45 min
Ingredients: 1 cup basmati rice; Kosher salt; 1.25 -inch-thick slice peeled fresh ginger; 0.5 cup finely chopped fresh dill; 0.333 cup pomegranate seeds (from ½ pomegranate); 0.333 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

4.8

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By

Martha Stewart Editors

Updated on December 4, 2019

Prep Time:

15 mins

Total Time:

45 mins

Servings:

6

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.

Ingredients

1 cup basmati rice
Kosher salt
1 ¼ -inch-thick slice peeled fresh ginger
½ cup finely chopped fresh dill
⅓ cup pomegranate seeds (from ½ pomegranate)
⅓ 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

Directions

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.
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.