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 to 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 Pomegranate Arils. Serve on a platter and sprinkle with extra POM and toasted almonds.
½ cup POM Pomegranate Arils, plus more for garnish
2 tablespoons extra-virgin olive oil
1 small yellow onion, diced ¼-inch
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
2 tablespoons POM Wonderful 100% Pomegranate Juice