For the rice: Heat a medium saucepan over medium-high heat and add the olive oil. Add the onion and allow to cook, stirring until golden, 5–7 minutes. Add the garlic, ginger, cinnamon, turmeric, cayenne (optional), salt, and pepper. Allow to toast 30 seconds.
Add the rice and stir to combine. Add stock and bring to a boil. Cover and reduce to a simmer. Cook until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and leave covered for 10 minutes.
For the dressing: While the rice is resting, whisk POM Wonderful 100% Pomegranate Juice and olive oil together in a small bowl. Season with salt and pepper to taste.
Fluff rice with a fork and stir in the dressing, dates, parsley, mint, and POM Wonderful Pomegranate Arils. Serve on a platter and sprinkle with extra POM and toasted almonds.
Ingredients
Spiced rice:
½ cup POM Wonderful Pomegranate Arils, plus more for garnish
2 tablespoons extra-virgin olive oil
1 small yellow onion, diced ¼"
3 cloves garlic, minced
2 teaspoons fresh ginger, grated
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
Pinch cayenne pepper (optional)
½ teaspoon kosher salt
⅛ teaspoon ground black pepper
1½ cups basmati rice
3 cups vegetable stock or chicken stock
½ cup Medjool dates, pitted and chopped
½ cup flat-leaf parsley, chopped
½ cup mint leaves, chopped
⅓ cup sliced almonds, toasted
Dressing:
2 tablespoons POM Wonderful 100% Pomegranate Juice
