Pomegranate Pilaf
20 Min

Pomegranate Pilaf

Pomegranate juice adds a slightly sweet and sour flavor to the rice however to get it to this stunning color, slice the beets thinly. Even though the recipe calls for slicing the beets, feel free to grate it and leave it in after it is cooked. The chile powder has been added to balance the sweetness of pomegranate juice. While we don’t particularly like to promote brands, Pom brand juice has the brightest red color and flavor so we would recommend using that one. This pilaf is best with roasted vegetables or meats on the side.
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Cook Time

20 Minutes



Step 1
Rinse the basmati rice 2 to 3 times in cold water. Soak the rice for 2 to 3 hours and drain.
Step 2
Slice the beet into 5 to 6 slices. Combine the beet, drained basmati rice, cinnamon sticks, pomegranate juice, chile powder, salt, and 1 cup water into a stockpot and bring it to a boil.
Step 3
Turn the heat to low, cover the stockpot and simmer the rice for 8 to 10 minutes. Turn the heat off and let the pilaf rest.
Step 4
Heat the ghee and pop the cumin seeds. Immediately pour into the rice and fold gently. Remove the beet slices. Serve the rice warm garnished with pomegranate seeds.
1 1/2 cups long-grain basmati rice
1 small beet
2 large cinnamon sticks
2 cups pomegranate juice
1 teaspoon chile powder
1 1/2 teaspoons sea salt
3 tablespoons ghee
1 teaspoon cumin seeds
1 cup pomegranate seeds for garnish
20 Min

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Pomegranate makes everything better.

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