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Persian Pomegranate Rice takes several minutes to prepare.

Persian Pomegranate Rice takes several minutes to cook.

Persian Pomegranate Rice makes 4 servings.

The ingredients for Persian Pomegranate Rice are:

16 oz Almonds, Market Pantry - Slivered = 20 Almonds
2.5 serving Indian, Aromatic Basmati Rice, aprox 3/4 cup
2 tbsp Extra Virgin Olive Oil
1 tsp ground tumeric (by INSPIREDBYCHJ)
1 tsp Cinnamon, ground
.75 tsp Cumin seed
1.5 serving Pomegrante (Medium)

Here is how you make Persian Pomegranate Rice:

1. Toast the almonds in a pan for about 5-7 min until golden2. Rince te rice well and toast in a pan until the rice dries, add the oil, tumeric, cinnamon and cumin and continue to cook for another 10 min. It will become fragrant3. Add the boiling water and salt, cover and lower to medium heat. Cook about 8-10 min4. Remove from the heat, stir in the almonds and pomegranate and season with S & PServing Size: 4Number of Servings: 4Recipe submitted by SparkPeople user DISHBYBRIAN.

The nutritional information for Persian Pomegranate Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 876.1

• Total Fat: 67.3 g
• Cholesterol: 0.0 mg
• Sodium: 0.8 mg
• Total Carbs: 56.4 g
• Dietary Fiber: 16.7 g
• Protein: 26.3 g