Pomegranate Saffron Rice

Submitted by Late Night Gourmet

"You may notice that there are more than a few pomegranates in this preparation. I did crack open a pomegranate, and I was prepared to only use about half of the seeds. But, as I mixed them in, I realized that I loved the taste that the seeds added. So, the whole thing went into the dish. The rice is surrounded by homemade dim sum with a Chinese 5 Spice-infused dough."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 6

ingredients

• 2 tablespoons canola oil
• 1⁄2 red onion, chopped
• 1 serrano pepper, diced
• 1 1⁄2 cups brown rice
• 3 cups vegetable stock
• 1 teaspoon turmeric
• 1⁄4 teaspoon saffron thread, crushed
• 1 medium lemon, zest only
• 2 pinches asafoetida powder
• 1 pomegranate, seeded (for tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe)
• 1 teaspoon kosher salt (or more)

directions

1. Heat oil at medium heat, then add onion pieces. Saute for about 5 minutes while occasionally scraping the pan. Add serrano pieces, stirring frequently for another minute. Watch out for the fumes, as these capsaicin in these peppers is quite potent.
2. Add uncooked rice and stir to coat with the oil. Cook for another 3 minutes or so, stirring occasionally.
3. Add vegetable stock and stir thoroughly. Bring to a boil, then reduce heat to medium-low and cover. Cook for 30 minutes or so, stirring occasionally. Continue cooking until the liquids have been absorbed.
4. Stir in turmeric, saffron threads, lemon zest, and vandevi, and cook for another minute.
5. For tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
6. Remove from heat. Strain pomegranate seeds to remove excess juices, then stir the seeds into the rice. Stir in salt, and add more to taste if desired. Serve immediately.