October 22, 2019
Serves 4 to 6
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
Rinse the basmati rice 2 to 3 times in cold water. Soak the rice for 2 to 3 hours and drain.
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.
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.
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.
December 02, 2022