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POM Spiced Rice with Turmeric and Dates

POM Spiced Rice with Turmeric and Dates

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  1. 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.
  2. 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.
  3. 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.
  4. 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.


Spiced Rice:

  • 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
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Ground black pepper

In This Recipe

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POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit