Spiced Persian Pilaf with Pomegranate and Almonds

Preparation info
  • Serves


    • Difficulty


Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

This beautiful dish is easy to make, light but satisfying to eat and surprisingly filling. I love to serve it simply, with steamed broccoli spears and perhaps some creamy hummus and fresh dates on the side. To make a feast of it, serve with a Middle Eastern fruit platter for dessert, with some good coffee to finish.


  • 300 g (10½ oz/ cups) white basmati rice
  • generous


Half-fill a large saucepan (with a lid) with water and bring to the boil. Put the rice into a sieve (strainer), rinse quickly under running cold water, then tip the rice into the saucepan. Bring back to the boil and simmer for 7 minutes. For perfect rice, the timing is important. Drain and shake off excess water, but don’t let the rice get too dry.

Rinse and quickly dry the saucepan and