colorful baked rice with mint, feta and pomegranate
Equipment: Baking sheet, broiler-safe 9" x 13" baking dish, aluminum foil, medium bowl.
  • ½ c. sliced almonds (original recipe calls for walnuts but I had almonds)
  • ½ c. pomegranate arils (seeds)
  • ¾ c. Castelvetrano (large green Italian) olives, pitted and coarsely chopped (to remove pits, smash each one with the side of your knife, then pull out the pit)
  • ⅓ c. good extra-virgin olive oil
  • ¼ c. coarsely chopped fresh mint
  • ¼ c. coarsely chopped fresh flat-leaf parsley
  • 1 T. pomegranate molasses (DO NOT substitute regular molasses; try good balsamic vinegar)
  • 1 garlic clove, pressed
  • Kosher or sea salt & freshly ground pepper to taste
  • 2 c. white basmati rice
  • 3½ c. water
  • 4 T. butter, cut into small pieces
  • ¾ tsp. kosher salt
  • 5-10 mint sprigs (I used about 4-5 large sprigs)
  • 8 oz. feta, sliced ¼" thick (can cut into smaller pieces if you like)
  1. Roast the nuts: Preheat the oven to 350 degrees F. Spread almonds in a single layer on a baking sheet; roast for about 5 minutes, or until just browned. Set aside to cool, and preheat the oven to 450 degrees F.
  2. Bake the rice: Did you preheat the oven to 450 degrees F? Just checkin'. In your broiler-safe 9" x 13" baking dish, combine rice, water, and ¾ tsp. kosher salt, and mix well. Dot the small butter pieces evenly over the top, lay mint sprigs over all, and cover tightly with foil. Bake at 450 F until water is absorbed, 30-35 minutes. Remove from oven, pluck out the mint, and fluff the rice with a fork. Admire your minty rice. Wasn't that so easy?
  3. Make the topping: While the rice is baking, combine the toasted sliced almonds, pomegranate arils, olives, olive oil, chopped mint, chopped parsley, pomegranate molasses, and garlic in a medium bowl. Season with salt & pepper to taste.
  4. Assemble & serve: Once the rice is ready, preheat the broiler, and arrange the feta slices over the top of the rice. Broil for 5-10 minutes (mine only took 5) until the feta is starting to brown and the edges of the rice are starting to crisp. Remove from oven, spoon minty pomegranate topping over, and enjoy!
Recipe by radish*rose at