Baked minty rice with Feta and pomegranate relish

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Dish
Cuisine Worldwide
Servings 6 serves


Pomegranate relish

  • 1/2 cup walnuts
  • 3/4 cup pomegranate seeds
  • 3/4 cup Castelvetrano olives pitted, coarsely chopped
  • 1/2 cup olive oil
  • 1/4 cup fresh mint coarsely chopped
  • 1/4 cup fresh parsley coarsely chopped
  • 1 tbsp pomegranate molasses
  • 1 garlic clove crushed
  • kosher salt
  • ground pepper

Rice and assembly

  • 2 cups basmati rice
  • 4 tbsp unsalted butter cut into pieces
  • 3/4 tsp kosher salt
  • 10 mint sprigs
  • 220 g feta sliced


Pomegranate relish

  • Place a rack in upper third of oven; preheat to 350°F(180 degree C). Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop. Increase oven temperature to 450°F(220 degree C).
  • Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.

Rice and assembly

  • Combine rice, butter, and salt in a baking dish, then pour in a scant 3 1/2 cups water; top with mint sprigs. Cover tightly with foil and bake until rice is tender and water is absorbed, 30–35 minutes. Remove from oven; pluck out mint. Fluff rice with a fork.
  • Heat broiler. Arrange feta over rice. Broil until rice around edges of pan is browned and crisp and feta is starting to brown, 8–10 minutes. Spoon pomegranate relish over.


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