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Baked Minty Rice with Feta and Pomegranate Relish

Yotam Ottolenghi
  • minutes
  • Serves 6

INGREDIENTS

1

Garlic clove

1/4 cup

Mint, fresh

10

Mint, sprigs

1/4 cup

Parsley, fresh

3/4 cup

Pomegranate seeds

3/4 cup

Castelvetrano olives, pitted

1 tbsp

Pomegranate molasses

2 cups

Basmati rice

1

Kosher salt

3/4 tsp

Kosher salt

1/2 cup

Olive oil

1/2 cup

Walnuts

4 tbsp

Butter, unsalted

8 oz

Feta