In a large pot melt the butter, add the rice, and stir to coat the rice with the butter. Do not fry the rice.
Add the water, stock cube and salt. Bring to the boil, reduce the heat to minimum, cover the pot and cook for 10 minutes, or until all of the water has been absorbed by the rice. Let the rice stand covered for 10 minutes.
In the mean time remove the seeds from the pomegranate.
Stir the almonds and pomegranate seeds into the rice and serve.