Make this colourful jewelled pilaf, then check out our healthy chicken pilaf traybake, buttery mushroom and spinach pilaf and more basmati rice recipes.


  • 50g unsalted butter
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cardamom pods, lightly bruised
  • 1 cinnamon stick
  • 1 tsp ground turmeric
  • 250g basmati rice
  • 500ml vegetable stock
  • 40g pistachios, shelled
  • 1 large carrot, peeled and grated
  • 40g pomegranate seeds
  • 2 tbsp flat-leaf parsley, roughly chopped
  • 1 orange, zested


  • STEP 1

    Melt the butter in a medium heavy-based lidded pan over a medium heat. Once melted, fry the onion and garlic for 3-4 mins until the onion softens. Add the cardamom, cinnamon and turmeric, frying for 1 min until fragrant.

  • STEP 2

    Add the rice and stir to coat in the onion mixture, cooking for 1 min. Add the stock and bring to the boil. Reduce the heat to low, cover and cook for 15 mins. Remove from the heat and set aside, covered, for 10 mins.

  • STEP 3

    Meanwhile, cook the pistachios in a small non-stick frying pan over a medium heat, stirring, for 2 mins or until toasted. Remove from the heat, leave to cool slightly, then chop.

  • STEP 4

    Remove the lid from the rice and stir in the carrot. Cover and leave for 2 mins before folding in the pistachios, pomegranate seeds, parsley and orange zest. Season lightly, then transfer to a large bowl and serve.

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