Name: Spiced Rice with Pickled Quince and Pomegranate
Total time: 2 h
Yield: 5 cups
Ingredients: 1 cup apple cider vinegar; ½ cup water; ½ cup granulated sugar; 1 2-3 inch stick cinnamon; 1 teaspoon allspice berries; ⅛ teaspoon ground cardamom; 3 fresh quince, peeled, cored, and cut into 1/2-inch wedges (1 1/2 pounds); 1 tablespoon unsalted butter; ½ cup chopped yellow onion; 2 large cloves garlic, minced; 1 ½ teaspoons kosher salt; ¾ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon ground cinnamon; ¼ teaspoon ground cardamom; ¼ teaspoon ground turmeric; ⅛ teaspoon ground cloves; 1 cup basmati rice, rinsed and well-drained; Freshly ground black pepper; 1 ¾ cups reduced-sodium chicken or vegetable broth; ½ cup pomegranate seeds; ⅓ cup chopped toasted pistachios; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh cilantro

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Credit: Blaine Moats

Recipe Summary

hands-on:

25 mins

total:

2 hrs

Servings:

Yield:

5 cups

Nutrition Info

Directions

To make pickled quince:

Step 1
In a medium saucepan combine vinegar, 1/2 cup water, the sugar, cinnamon stick, allspice berries, and cardamom. Bring to boiling; reduce heat. Simmer over medium, stirring to dissolve sugar. Add quince. Cover. Bring to boiling over medium-high; reduce heat to medium-low. Simmer 15 to 20 minutes or until tender. Let cool.

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To make the rice:

Step 1
In a 3-quart saucepan melt butter over medium. Add onion. Cook and stir 5 minutes or until tender. Add garlic; cook 1 minute more. Add 1 1/2 teaspoons salt, the cumin, coriander, cinnamon, cardamom, turmeric, cloves, and 1/4 teaspoon black pepper. Add rice. Cook and stir 2 minutes or until rice begins to smell toasted. Add broth. Bring to boiling over high; reduce heat to medium-low. Simmer, covered, 15 minutes or until rice is tender and liquid is absorbed. Remove from heat. Fluff with a fork. Let stand, covered, 10 minutes.

To serve:

Step 1
Drain pickled quince, discarding whole spices. Stir quince and pomegranate seeds into rice. Top with nuts, mint, and cilantro. Serves 8.

To toast pistachios:

Spread shelled nuts evenly in a shallow pan and bake at 350°F for 5 to 10 minutes.

Tips

The pickled quince can be made up to a week ahead. Store in the pickling brine in the refrigerator and drain just before using.

Nutrition Facts

Per Serving:

177 calories; fat 4g; cholesterol 4mg; saturated fat 1g; carbohydrates 33g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 4g; vitamin a 171.5IU; vitamin c 10.4mg; thiamin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 9.5mcg; sodium 335mg; potassium 233mg; calcium 27mg; iron 1.3mg.

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Better Homes & Gardens Member

01/03/2020

This is delish, with a few comments. I don’t think you need all of the quince in the rice. I made this the 2nd time and prepared 2 quinces, but still only added 1 to the rice and that was enough for us, so add based on your tastes. For the rice, I used Trader Joe’s brown basmati and it’s more like 45-60 mins and 2-3 cups of broth. But the end result is really tasty. Good luck!

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Spiced Rice with Pickled Quince and Pomegranate

Gallery

Recipe Summary

Ingredients

Directions

To toast pistachios:

Tips

Nutrition Facts

Reviews (1)

All Reviews for Spiced Rice with Pickled Quince and Pomegranate

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Spiced Rice with Pickled Quince and Pomegranate

Gallery

Recipe Summary

Ingredients

Directions

To toast pistachios:

Tips

Nutrition Facts

Reviews (1)

All Reviews for Spiced Rice with Pickled Quince and Pomegranate