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Apricot, Almond & Pomegranate Rice Pilaf

Christina Soong-Kroeger
  • minutes
  • Serves 4 to 6

INGREDIENTS

1/2 tsp

Coriander, ground

1/4

bunch Coriander, fresh

80 g

Dates, pitted

200 g

Dried apricots

1 clove

Garlic

1

Onion, medium

1 l

chicken or vegetable stock

1 tbsp

Butter or margarine

2 cups

Rice

1 tsp

Turmeric, ground

1 tbsp

Vegetable oil

100 g

Almonds, flaked

1 tsp

Cumin, ground

40 g

Pepitas

Seeds from ½ pomegranate