In large saucepan cook shallots in hot oil over medium heat 3 to 5 minutes or just until tender, stirring occasionally. Add rice, ginger, and cinnamon. Cook and stir 5 minutes or until rice begins to brown.
Carefully add broth and water to rice. Bring to boiling; reduce heat. Simmer, covered, 14 minutes. Remove from heat; let stand, covered, 10 minutes or until the liquid is absorbed.
Stir in nuts and pomegranate seeds. Sprinkle lemon peel. Makes 6 to 8 servings.