Baked minty rice with Feta and pomegranate relish
You'll love this
Servings 6 serves
Ingredients
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
Instructions
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.